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Kycklingbröst i vitlökssmör

Kycklingbröst i vitlökssmör
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Näringsfakta

Per portion på 360 g

% dagligt värde baserat på en kost på 2000 kcal

Kalorier 620 kcal
31% DV
Totalt fett 33.0g
51% DV
Enkelomättat fett15.5g
Fleromättat fett5.0g
Mättat fett11.0g
Transfett0.5g
Totala kolhydrater 6.0g
2% DV
Fiber0.3g
Stärkelse5.2g
Sockerarter0.5g
Protein 72.0g
100% DV
Animaliskt protein72.0g

Om

Stekta bitar av kycklingbröst som tillagas i en smörig vitlökssås i pannan. Rätten är proteinrik, låg på kolhydrater och har en måttligt hög fetthalt från smör och olja.

Ingredienser

Vitaminer & mineraler

Vitaminer

NäringsämneMängdDV%Halveringstid
Biotin13.0mcg43%
Kolin255.0mg46%
Folat22.0mcg6%
Niacin31.5mg197%
Pantotensyra3.6mg72%
Riboflavin0.4mg32%
Tiamin0.2mg18%
Vitamin A180.0mcg20%
Vitamin B120.9mcg38%
Vitamin B62.2mg129%
Vitamin C2.5mg3%
Vitamin D0.4mcg2%
Vitamin E1.6mg11%
Vitamin K3.5mcg3%

Mineraler

NäringsämneMängdDV%Halveringstid
Kalcium42.0mg4%
Koppar90.0mcg10%
Järn2.1mg12%
Magnesium88.0mg21%
Fosfor690.0mg99%
Kalium980.0mg21%
Selen98.0mcg178%
Natrium760.0mg33%
Zink2.4mg22%

Kycklingbröst med vitlökssmör

En enkel rätt med stekt kycklingbröst som avslutas med vitlökssmör. Den är saftig, smakrik och lätt kryddad med salt och svartpeppar.

Ingredienser


  • Kycklingbröst: 300 g

  • Smör: 25 g

  • Matolja: 10 g

  • Vitlök: 15 g

  • Salt: 5 g

  • Svartpeppar: 5 g


  • Instruktioner


  • 1. Torka kycklingbröstet torrt och krydda båda sidor med salt och svartpeppar.

  • 2. Hetta upp matoljan i en stekpanna på medelhög till hög värme.

  • 3. Lägg i kycklingbröstet och stek tills det är gyllenbrunt på båda sidor och genomstekt.

  • 4. Sänk värmen, tillsätt smör och vitlök och skeda det smälta smöret över kycklingen i 1 till 2 minuter.

  • 5. Ta upp ur pannan och låt vila kort före servering.


  • Förberedelsetid och tillagningstid


  • Förberedelsetid: 5 minuter

  • Tillagningstid: 15 minuter


  • Hjälpsamma tips


  • Överstek inte kycklingen så att den förblir mör och saftig.

  • Låt kycklingen vila före uppskärning så att köttsaften bevaras.

  • Använd medelvärme när du tillsätter vitlök så att den inte bränns.
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