Poached Chicken Breast
Poached Chicken Breast - Ultra-refined flavors in an easy-to-make dish
Healthy, because
Even smarter
Nutritional values
Even those who train their heart and circulation regularly, need an extra portion of protein for strong muscles. Low-fat poultry meat is ideal for this. If you want to lose weight, plan protein-rich dishes like this chicken breast in the evening.
The chicken breast on saffron sauce also tastes good without alcohol. For this, simply exchange wine and vermouth for 135 ml chicken stock and season with a few splashes of lemon or lime juice.
(Percentage of daily recommendation)
| Calorie | 409 cal. | (19 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 30.5 mg | (254 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 895 mg | (22 %) | ||
| Calcium | 120 mg | (12 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 398 mg | |||
| Cholesterol | 132 mg |
Ingredients
- Ingredients
- 2 small shallots
- 1 Tbsp vegetable oil
- 10 black peppercorns
- 1 pinch Saffron (0.1 grams)
- ½ cup white wine
- 4 Tbsps dry Vermouth
- 1 ¾ cups Chicken broth
- ½ cup Soy creamer
- salt
- peppers
- sugar
- 2 small carrots
- 1 stalk Leeks
- 2 Chicken breasts (about 7 oz)
Kitchen utensils
Preparation steps
Peel and finely chop shallots.
Heat oil in a small pot. Add shallots and peppercorns and sauté over medium heat until shallots have become translucent, about 4 minutes.
Add saffron threads, white wine and vermouth. Bring to a boil over medium heat and reduce liquid by half.
Pour in half the chicken stock and boil over medium heat until the liquid has again reduced by half.
Pour in the soy creamer, bring to a boil and cook until sauce reaches a creamy texture. Season with salt, pepper and 1 pinch of sugar and pour through a fine-mesh sieve into another pot.
Rinse and peel carrots. Trim the leek, cut the white portion in half lengthwise and rinse.
Cut the carrots and leek into very fine strips (julienne).
Liberally season the chicken breasts with salt and pepper.
In a pan, bring remaining broth to a boil. Add the vegetables and chicken pieces.
Simmer (poach) covered over medium heat for about 15 minutes. Remove the chicken and vegetables from poaching liquid and drain well. Bring the sauce to a boil, then pour into a serving dish and place chicken and vegetables on the sauce. Serve with fettuccine, if desired.
