Sautéed Chicken with Gratin Potatoes
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
590
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 590 cal. | (28 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 14.5 μg | (24 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 34.1 mg | (284 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 1,359 mg | (34 %) | ||
| Calcium | 158 mg | (16 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 10.5 g | |||
| Uric acid | 394 mg | |||
| Cholesterol | 152 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For Scalloped Potatoes
- 4 ½ cups small potatoes (peeled and thinly sliced)
- ¼ cup onions (chopped)
- 2 ¼ Tbsps all-purpose flour
- salt (to taste)
- freshly ground Black pepper (to taste)
- 1 Tbsp butter (cut into pieces)
- 2.333 cups milk (heated)
- For Sauteed Chicken Breast
- 4 boneless, skinless Chicken breasts (halves)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 2 tsps butter (divided)
- 2 Tbsps olive oil (divided)
- 4 slices Bacon
- 1 large onion (peeled and thinly sliced)
- 1 Tbsp fresh parsley (rinsed and finely chopped)
Preparation steps
1.
For Scalloped Potatoes:
2.
Preheat oven to 400º F. Lightly coat a 2 quart baking dish with vegetable spray.
3.
Arrange a layer of potatoes in casserole, then sprinkle with some of onion, flour, salt and pepper. Continue layering until all ingredients are used.
4.
Dot top with butter, and slowly pour milk over the potato mixture.
5.
Bake 20 minutes, reduce heat to 350º F, and bake an additional 50 to 60 minutes longer.
6.
For Sauteed Chicken Breast:
7.
Meanwhile, rinse chicken under cold running water and pat completely dry with paper towels. Season to taste on both sides with salt and pepper. Set Aside.
8.
Heat half of the butter and 1 tablespoon oil in a skillet, set over medium-high heat. Cook the bacon until crisp. Remove from pan and drain on paper towels.
9.
Add the remaining butter and oil and saute the onions slices until soft and translucent, about 6 to 8 minutes. Remove onions from pan with a slotted spoon and keep warm.
10.
Saute the chicken breasts on both sides in the juices left in the skillet, golden brown and cooked through. Juices should run clear (about 5 to 6 minutes per side). Add the chopped parsley and cook for 1 minute longer.
11.
To serve; divide scalloped potatoes between serving plates, layer with sauteed chicken and onions. Break each crispy bacon slice in half and place on top of chicken. Adjust seasoning if necessary. Serve.
