Chicken in Creamy Garlic Mushroom Sauce

with Broccoli and Cauliflower

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Instructions

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1 Prep and fry

Clean and slice the mushrooms. Peel and chop the garlic. Heat a drizzle of oil in a pan over a medium-high heat. Fry the chicken breasts for 2-3 min on each side until browned. Transfer the chicken to a plate.

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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.

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3 Simmer sauce

Return the chicken breasts to the pan with the cream, measured waterstock cubesalt and pepper. Simmer, uncovered, for 8-10 min until the sauce has thickened and the chicken is cooked through.

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4 Steam or boil veggies

Meanwhile, separate the broccoli and cauliflower into florets. Steam or boil the vegetables for (cauliflower for 8 min and (broccoli for 5 min). Season with salt and pepper.

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5 Add Parmesan and serve

Once the chicken is cooked, add the grated Parmesan to the pan. Mix well. Serve the chicken and the sauce with the steamed or boiled 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.

Garlic, chicken and cream - what's not to like!

Cooking Time: 25 min

Cals 533 · Prot 57 · Carbs 24 · Fat 23

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Mushroom 250 Grams
Garlic cloves 4 Pieces
Olive oil 1 Tbsp
Cooking cream 100 ML
Water 100 ML
Chicken stock cube 1 Pieces
Salt 1 Tsp
Black pepper 1 Tsp
Parmesan 30 Grams

Vegetables

Broccoli 200 Grams
Cauliflower 200 Grams
Salt 1 Tsp
Black pepper 1 Tsp

Garlic, chicken and cream - what's not to like!

Cooking Time: 25 min

Cals 533 · Prot 57 · Carbs 24 · Fat 23

Instructions

photo

1 Prep and fry

Clean and slice the mushrooms. Peel and chop the garlic. Heat a drizzle of oil in a pan over a medium-high heat. Fry the chicken breasts for 2-3 min on each side until browned. Transfer the chicken to a plate.

photo

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.

photo

3 Simmer sauce

Return the chicken breasts to the pan with the cream, measured waterstock cubesalt and pepper. Simmer, uncovered, for 8-10 min until the sauce has thickened and the chicken is cooked through.

photo

4 Steam or boil veggies

Meanwhile, separate the broccoli and cauliflower into florets. Steam or boil the vegetables for (cauliflower for 8 min and (broccoli for 5 min). Season with salt and pepper.

photo

5 Add Parmesan and serve

Once the chicken is cooked, add the grated Parmesan to the pan. Mix well. Serve the chicken and the sauce with the steamed or boiled 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.

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Mushroom 250 Grams
Garlic cloves 4 Pieces
Olive oil 1 Tbsp
Cooking cream 100 ML
Water 100 ML
Chicken stock cube 1 Pieces
Salt 1 Tsp
Black pepper 1 Tsp
Parmesan 30 Grams

Vegetables

Broccoli 200 Grams
Cauliflower 200 Grams
Salt 1 Tsp
Black pepper 1 Tsp
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