Chicken breast in rosée sauce

Informations supplémentaires

35 min. | 758 kcal | easy | Family | Printable version

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!

2unitChicken Breast

1unitDiced Tomatoes

15mlItalian Spices

60mlCream 18%

150gKale

180mlMillet

1unitVegetable Broth Cube(s)

1unitGarlic Clove(s)

15gGrana 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