Mushroom and Leeks with Chicken

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Mushroom and Leeks with Chicken
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
619
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie619 cal.(29 %)
Protein57 g(58 %)
Fat28 g(24 %)
Carbohydrates33 g(22 %)
Sugar added0 g(0 %)
Roughage6 g(20 %)
Vitamin A0.4 mg(50 %)
Vitamin D2.8 μg(14 %)
Vitamin E1.7 mg(14 %)
Vitamin K65 μg(108 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.8 mg(73 %)
Niacin40.8 mg(340 %)
Vitamin B₆1.6 mg(114 %)
Folate144 μg(48 %)
Pantothenic acid5 mg(83 %)
Biotin25.1 μg(56 %)
Vitamin B₁₂0.9 μg(30 %)
Vitamin C60 mg(63 %)
Potassium1,912 mg(48 %)
Calcium116 mg(12 %)
Magnesium124 mg(41 %)
Iron5.9 mg(39 %)
Iodine35 μg(18 %)
Zinc3.8 mg(48 %)
Saturated fatty acids17.3 g
Uric acid505 mg
Cholesterol194 mg
Complete sugar4 g

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
cup cream
4 Tbsps butter
How healthy are the main ingredients?
potatoMushroomparsleyChicken breastsaltLeek
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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