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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 375.3
  • Total Fat: 15.5 g
  • Cholesterol: 85.8 mg
  • Sodium: 958.9 mg
  • Total Carbs: 25.3 g
  • Dietary Fiber: 7.3 g
  • Protein: 29.6 g

View full nutritional breakdown of Chicken Breast with Fine Vegetables calories by ingredient
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Chicken Breast with Fine Vegetables

Submitted by: NTSOHLTHNT

Introduction

This is what in German one would call an Eintopf, because it's all made using a single pot. It's a recipe my mom used to make; and it passed down from her mom. She wrote it down for me years ago, and I just found it again in an old cookbook of mine. The taste of this dish is very rich. It is best served over German Spätzle or broad egg noodles; however, rice will do as well. This is what in German one would call an Eintopf, because it's all made using a single pot. It's a recipe my mom used to make; and it passed down from her mom. She wrote it down for me years ago, and I just found it again in an old cookbook of mine. The taste of this dish is very rich. It is best served over German Spätzle or broad egg noodles; however, rice will do as well.
Number of Servings: 4

Ingredients

    Ingredients:

    400 grams Chicken Breast, no skin
    2 medium Onions, raw
    50 grams (about 3 slices) Ham ( I prefer uncured, All Natural, Smoked Applewood, Dietz & Watson
    2 tbsp Olive Oil
    1/2 tsp Salt
    1 tsp Paprika
    Pinch of dried Thyme
    Pinch of freshly ground Black Pepper
    1 packet (24 grams) Mushroom Sauce Mix, (I use Simply Organic (1 serving = 6g with 4 servings per packet)
    125 ml Light Cream (coffee cream or table cream)
    1/2 Green Bell Pepper cut in strips
    10 halfs artichoke hearts (canned is okay)
    1 cup Button Mushrooms, cut in half (canned is okay)
    2 medium Tomatoes
    125 ml White Wine (more to taste if needed)

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Directions

Cube chicken, cube ham, peel and chop onion. Add the oil to a deep pan or pot, add and lightly brown chicken, then add ham and onions stir and cover. Cook over relatively high heat for approximately 3 to 5 minutes. Remove lid, stir and cook until onions are slightly roasted. Add spices and stir. Add white wine and stir, simmer for 10 minutes.
Mix the sauce mix well with the cream, add to the meat, bring to a boil and stirring well to prevent clumping, reduce heat and add the bell pepper strips. Simmer 5 minutes and add wine to taste (optional) ; season with additional pepper (also optional). Add drained artichoke and mushroom halfs and simmer; do not bring dish to a boil again. Peel tomatoes (immerse in boiling water for a few seconds for easy peeling), cut into quarters and add them to the pot a minute or two before serving the dish. Serve over Spätzle or broad egg noodles. Enjoy with a glass of white wine.

Number of Servings: 4

Recipe submitted by SparkPeople user NTSOHLTHNT.






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