Photo: Lily Banse
Chicken with spring herbs
8 ingredients
Serves 4
openrecipes
Roasting chicken breasts on top of vegetables and wine helps keep them succulent by crisping the tops but steaming the underneath
Estimated Nutrition (whole recipe, rough)
457
Calories
34g
Protein
28g
Fat
12g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Mascarpone | 2 tbsp (28g) | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chervil | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a handful of chervil leaves, finely chopped
- ½ bunch or pack parsley , finely chopped
- 2 tbsp mint
- 1x 250g tub mascarpone
- 4 chicken breasts (you'll need skin on for this)
- 6 leeks , or 12 spring onions, sliced lengthways
- 1 glass white wine
- 25g butter
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes