Chicken Breast with Plum Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 418 cal. | (20 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 8.5 μg | (14 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 31.7 mg | (264 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 982 mg | (25 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 400 mg | |||
| Cholesterol | 148 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 4 Chicken breasts (ready to cook, skinless, each 150 grams)
- salt
- freshly ground peppers
- 2 scallions
- 3 Tomatoes
- 8 red Plum
- olive oil
- 1 Tbsp butter
- 1 Tbsp rosemary
- 100 milliliters dry white wine
- 100 milliliters chicken stock
- 2 Tbsps Crème fraiche
Preparation steps
Preheat the oven to 160°C (approximately 350°F).
Rinse chicken, pat dry and season with salt and pepper.
Rinse scallions, trim and cut into narrow rings. Blanch tomatoes in a large pot, drain, peel, quarter, core and cut into small cubes. Rinse plums, cut in half, remove pit and cut into thin slices.
Heat 2 tablespoons oil in a pan and fry chicken on all sides until golden brown, remove from the pan and then cook in the preheated oven for about 15-20 minutes.
Heat butter in a frying pan and sauté onions with plums. Add tomato and rosemary, deglaze the pan with wine and chicken stock. Let simmer over medium heat for 5-8 minutes, stir in crème fraîche and season with salt and pepper.
Serve chicken arranged on warmed plates and drizzle with plum sauce.
