Mushroom and Leeks with Chicken
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
619
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 619 cal. | (29 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.8 μg | (14 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 65 μg | (108 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 40.8 mg | (340 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 144 μg | (48 %) | ||
| Pantothenic acid | 5 mg | (83 %) | ||
| Biotin | 25.1 μg | (56 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 1,912 mg | (48 %) | ||
| Calcium | 116 mg | (12 %) | ||
| Magnesium | 124 mg | (41 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 17.3 g | |||
| Uric acid | 505 mg | |||
| Cholesterol | 194 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Chicken breasts
- salt
- freshly ground Black pepper
- 1 Tbsp clarified butter
- 6 ⅔ cups button Mushrooms
- 1 large Leek
- 2 Tbsps roughly chopped parsley
- 2 Tbsps butter
- Mashed potato
- 5 cups potatoes
- salt
- freshly ground Black pepper
- ⅜ cup cream
- 4 Tbsps butter
Preparation
Kitchen utensils
1 Small pot, 1 Bowl, 1 deep bowl, 1 Wooden spoon, 1 Fine-mesh sieve, 1 Hand mixer, 1 Parchment paper, 1 Kitchen shears, 1 Springform pan (20 cm Ø), 1 Fine grater, 1 Whisk, 1 Wire rack, 1 Large knife, 1 Offset spatula
Preparation steps
1.
Season the chicken breasts with salt and pepper. Heat the clarified butter in an ovenproof frying pan and lightly brown the chicken breasts on one side. Then turn over and roast in a preheated oven (180°C) for about 10 minutes, or until done. Meanwhile clean and slice the mushrooms. Wash the leek and thinly slice the white and light green parts. Quickly fry the mushrooms in a frying pan over a fairly high heat. Add the leek and fry both together for a few minutes. Season with salt and pepper. Serve the chicken breasts on plates with the mushrooms and leeks and a spoonful of mashed potato. Sprinkle the chicken and vegetables with parsley.
2.
For the mashed potato, peel and wash the potatoes, cut into pieces and boil in salted water, covered, for about 25 minutes, or until soft.
3.
Drain the potatoes, leave to steam dry, then add the butter and cream and mash with a potato masher. Season with salt and pepper.
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