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Chicken breast in rosée sauce

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Chicken breast in rosée sauce

with millet and garlic parmesan kale

Informations supplémentaires
35 min. | 758 kcal | easy | Family |
1. Setup Roughly chop the kale. Chop the garlic.
2. Cook the millet Bring a pot of water with the broth cube to a boil. Cook the millet 10-14 minutes until tender. Drain.
3. Cook the chicken Cover the chicken with the spices, salt and pepper. Heat a drizzle of oil in a pan over medium heat. Cook the chicken 4-5 minutes per side then remove from the pan.
4. Make the sauce Add the tomatoes and 1/2 | / 3/4 cup of water to the pan along with salt, pepper and 1 tbsp. of sugar. Bring to a boil and cook for 3-4 minutes over medium high heat until the sauce reduces slightly. Add the cream and mix. Return the chicken to the pan, cover and cook for 4-5 minutes over low heat.
5. Cook the kale Heat a drizzle of oil in a pan over medium high heat. Cook the kale 2-3 minutes until slightly colored. Add the garlic and cook for 1 minute. Add salt and pepper.
6. Plate your dish Serve the chicken and the sauce with the millet and the kale topped with parmesan. Bon appétit!
2 unit Chicken Breast
1 unit Diced Tomatoes
15 ml Italian Spices
60 ml Cream 18%
150 g Kale
180 ml Millet
1 unit Vegetable Broth Cube(s)
1 unit Garlic Clove(s)
15 g Grana Padano Cheese
What you need pans, pot, strainer, tongs
758 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 75g
25%
fat 16g
25%
cholesterol 214mg
71%
fiber 11g
44%
protein 78g
saturated 5g
25%
sodium 578mg
24%
sugar 8g
trans 0g