Chicken Breast Supreme with Raspberry Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 408 cal. | (19 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 1.9 g | (6 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 5.3 μg | (9 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 30.4 mg | (253 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 4.8 μg | (11 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 628 mg | (16 %) | ||
| Calcium | 56 mg | (6 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 12.6 g | |||
| Uric acid | 368 mg | |||
| Cholesterol | 174 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 4 Chicken breasts (Suprême)
- salt
- freshly ground peppers
- 6 Tbsps softened butter
- 1 Tbsp fresh thyme
- 1 shallot
- 150 grams Raspberries
- 1 Tbsp sugar
- 1 Tbsp balsamic vinegar
- fresh thyme (for garnish)
Preparation steps
Preheat the oven to 210°C (approximately 410°F).
Rinse the chicken breasts and pat dry with paper towels. Season with salt and pepper. Heat 1 tablespoon butter in a pan and cook the chicken breasts on all sides. Place with the skin side up in a baking dish, brush with 4 tablespoons butter and sprinkle with thyme. Place in the oven and cook for about 17 minutes.
Meanwhile, peel the shallot and chop finely. Pluck the raspberries. Heat the remaining butter (1 tablespoon) in a small saucepan and cook the shallot until soft. Add the sugar and caramelize. Douse the raspberries with the vinegar and simmer at low temperature for about 7 minutes. Puree with a hand blender.
Cut the chicken breasts into slices and arrange on plates. To serve, drizzle with the raspberry sauce and garnish with fresh thyme.
