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Chicken and creamy mushroom sauce

40 min. | 732 kcal | easy |
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1. Setup Thinly slice the mushrooms. Chop the shallot and the spinach. Cut the cauliflower into small pieces.
2. Cook the cauliflower Put the cauliflower and the broth cube in a pot. Fill with water to cover. Bring to a boil and cook 12-15 minutes until tender. Drain. Mash with a knob of butter. Adjust seasoning. Keep warm. A new way to introduce cauliflower to children that can remind them of other beloved foods like mashed potatoes.
3. Roast the almonds Put the almonds in a pan over medium-high heat. Roast 3-5 minutes until colored. Remove from the pan.
4. Cook the chicken Add a drizzle of oil in a pan over medium heat. Add salt and pepper to the chicken. Cook the chicken 6-8 minutes on each side. Remove from the pan.
5. Make the sauce Add a knob of butter to the pan with the shallot and mushrooms. Cook 4-5 minutes. Pour in the cream and put the chicken back in the pan. Cover and cook 6-7 minutes over low heat. Add the spinach and cook 1-2 minutes.
6. Plate your dish Serve the mashed cauliflower with the chicken, the mushroom sauce and garnish with the almonds. Serve each part of the meal family-style and let your children make their own plate. Bon appétit!
300 g Chicken Breast
100 g White Mushrooms
45 g Baby Spinach
30 ml Slivered Almonds
120 ml Cream 15%
0.5 unit Shallot
0.5 unit Cauliflower
0.5 unit Vegetable Broth Cube(s)
What you need pan, pot, strainer, potato masher
732 kcal
% daily value
% daily value
carbohydrate 22g
fat 41g
cholesterol 218mg
fiber 7g
protein 72g
saturated 14g
sodium 1020mg
sugar 7g
trans 0g