Herb Chicken Breast with Carrots
Nutritional values
(Percentage of daily recommendation)
| Calorie | 368 cal. | (18 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 43.5 μg | (73 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 32.5 mg | (271 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 10.9 μg | (24 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 1,071 mg | (27 %) | ||
| Calcium | 159 mg | (16 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 407 mg | |||
| Cholesterol | 142 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 4 Chicken breasts (skin on (about 140 g))
- salt
- peppers (freshly ground)
- 2 Tbsps olive oil
- 2 scallions
- 150 milliliters chicken stock
- 4 carrots
- 1 Orange (juice of)
- 1 handful Watercress
- 1 handful Fresh herbs (such as parsley and chervil)
- 50 grams Créme legére
- 1 Tbsp freshly grated Parmesan
Preparation steps
Rinse the chicken, pat dry and season with salt and pepper. Add to a hot pan with 1 tablespoon oil, and cook unti golden brown. Remove from the pan. Rinse, trim, and chop the scallions. Sweat in a hot pan, and deglaze with the stock. Add the chicken back to the sauce. Cook over low heat, covered, for 10 minutes.
Peel the carrots, trim, and cut lengthwise into thin slices. Cook in a hot pan. Deglaze with the orange juice, season with salt and pepper, and cook for 2-3 minutes.
Rinse the watercress and shake dry.
Remove the chicken breats from the sauce, and cover with aluminum foil to keep warm. Rinse the herbs, shake dry, remove the leaves, and chop. Stir the herbs, pastry cream, and parmesan into the sauce. Season with salt and pepper. Don't allow it to come to a boil.
Slice the chicken, and serve with the carrots on plates. Drizzle the sauce over both. Garnish with the watercress.
