Chicken in Creamy Garlic Mushroom Sauce

with Broccoli and Cauliflower

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low-carb
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Instructions

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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.

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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 cooking cream, measured waterstock cubesalt and pepper. Simmer covered, for 8-10 min until the chicken is cooked through.

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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.

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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.

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

Cooking Time: 25 min

Cals 483 · Prot 53 · Carbs 19 · Fat 22

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Mushroom 250 Grams
Garlic cloves 4 Piece
Vegetable oil 1 Tbsp
Cooking cream 100 ML
Water 100 ML
Mushroom stock cube 0.5 Piece
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Parmesan 30 Grams

Vegetables

Broccoli 200 Grams
Cauliflower 200 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp

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

Cooking Time: 25 min

Cals 483 · Prot 53 · Carbs 19 · Fat 22

Instructions

photo

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.

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 cooking cream, measured waterstock cubesalt and pepper. Simmer covered, for 8-10 min until the chicken is cooked through.

photo

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.

photo

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.

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Mushroom 250 Grams
Garlic cloves 4 Piece
Vegetable oil 1 Tbsp
Cooking cream 100 ML
Water 100 ML
Mushroom stock cube 0.5 Piece
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Parmesan 30 Grams

Vegetables

Broccoli 200 Grams
Cauliflower 200 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
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