Sauteed Chicken, Shallots and Cherry Tomatoes
Sauteed Chicken, Shallots and Cherry Tomatoes - The perfect solution for busy home cooks - and easy enough for beginners
Healthy, because
Even smarter
Nutritional values
This quick chicken dish has many advantages including vitamin B6, B12, and folic acid, which regulates the breakdown of homocysteine, which is produced during protein metabolism and, according to studies, increases the risk of arteriosclerosis (hardening of the arteries).
A butter lettuce salad dressed in a balsamic vinagrette is an ideal accompaniement to this dish.
(Percentage of daily recommendation)
| Calorie | 327 cal. | (16 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 20.3 mg | (169 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 5.6 μg | (12 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 853 mg | (21 %) | ||
| Calcium | 56 mg | (6 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 6.1 g | |||
| Uric acid | 252 mg | |||
| Cholesterol | 109 mg |
Ingredients
- Ingredients
- 4 Hash browns (each about 1.5 oz; frozen)
- 2 shallots
- 3 sprigs thyme
- 5 ozs very small Cherry tomatoes
- 2 Chicken breasts (4-5 oz.)
- 1 Tbsp Canola oil
- ½ cup Chicken broth
- 3 Tbsps Heavy cream
- salt
- peppers
Kitchen utensils
Preparation steps
Bake hash browns without oil according to package instructions in a preheated oven on a baking sheet until crispy on both sides.
Meanwhile, peel the shallots and chop finely.
Rinse thyme, shake dry and pluck leaves. Rinse and drain tomatoes.
Rinse chicken and pat dry with paper towels. Cut lengthwise into strips, then cut the strips into pieces.
Heat the canola oil in a large non-stick pan. Cook chicken, turning frequently, over medium heat until golden brown all around.
Add shallots and about 2/3 of the thyme leaves and cook for 2-3 minutes, turning frequently. Add broth and cream and stir to combine.
Season with salt and pepper and add cherry tomatoes. Cook, stirring occasionally, for another 3-4 minutes. Sprinkle chicken with remaining thyme and serve with the hash browns.
