Chicken in Creamy Garlic Mushroom Sauce

with Broccoli and Cauliflower
Calorie smart
Garlic, chicken and cream - what's not to like!
Cooking time: 25 min
Cals 483 · Prot 53 · Carbs 19 · Fat 22
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Chicken breast
400 Grams
250 Grams
Garlic cloves
4 Piece
Vegetable oil
1 Tbsp
Cooking cream
100 ML
100 ML
Mushroom stock cube
0.5 Piece
0.5 Tsp
Black pepper
0.5 Tsp
30 Grams


200 Grams
200 Grams
0.5 Tsp
Black pepper
0.5 Tsp


1 Prep
Clean and slice the mushrooms. Peel and chop the garlic. Heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken breasts. Fry for 2-3 min on each side until browned. Transfer the chicken to a plate. Reserve the pan.
2 Fry mushrooms
Return the pan to a high heat with another drizzle of oil. Fry the mushrooms for 7-8 min until browned. Reduce the heat to medium-low and add the garlic. Cook for 1 min further.
3 Simmer sauce
Return the chicken breasts to the pan with the cooking cream, measured waterstock cubesalt and pepper. Simmer covered, for 8-10 min until the chicken is cooked through.
4 Boil vegetables
Meanwhile, separate the broccoli and cauliflower into florets. Boil the vegetables in lightly salted water (cauliflower for 8 min and broccoli for 5 min.) Meanwhile, grate the Parmesan.
5 Serve
Once the chicken is cooked, add the grated Parmesan to the pan. Cook for 2-3 min or until the sauce begins to thicken. If the sauce is too thick add a splash of water. Mix well. Serve the chicken and the sauce with the vegetables to the side.
Tips for fussy eaters
Serve with boiled rice or pasta.
Pro tip
Fry the mushrooms until well browned. Their flavour will intensify the crispier they become.

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