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Chicken with a Creamy Balsamic Mushroom Sauce

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Chicken with a Creamy Balsamic Mushroom Sauce

with barley and a carrot and toasted almond arugula salad

Informations supplémentaires
35 min. | 787 kcal | easy | Favorite, Family | Printable version
1. Cook the barley Bring a pot of water with 0.5 2P | 1 3P broth cube to a boil. Pour in the barley and cook for 20-23 minutes over medium-high heat until tender. Drain.
2. Setup Peel and grate the carrots. Thinly slice the mushrooms. Place the spice blend in a bowl and coat the chicken with the mixture. Add salt and pepper.
3. Make the salad Heat a skillet over medium-high heat. Roast the almonds for about 3 minutes until colored. Remove from the pan and put in a bowl with the arugula, carrots, a drizzle of oil, salt and pepper.
4. Cook the chicken Add a drizzle of oil to the pan over medium heat. Cook the chicken 4-6 minutes per side and cover halfway through cooking. Remove from the pan.
5. Cook the mushrooms Add the mushrooms and 1 tbsp. of butter in the pan. Cook 3-4 minutes. Add 1/2 2P | 3/4 3P cup of water, 0.5 2P | 0.5 3P broth cube and 2 2P | 3 3P tbsp of balsamic vinegar. Bring to a boil and cook for 3-4 minutes. Add the cream, mix and return the chicken to the pan. Cover and cook over low heat for 2-3 minutes. It's possible to serve the chicken with sauce on the side.
6. Plate your dish Serve the chicken with the barley and the salad. Bon appétit!
2unitChicken Breast
180mlPearled Barley
1unitVegetable Broth Cube(s)
80gWhite Mushrooms
120mlCream 18%
40gArugula
4unitOrganic Nantes carrot (s)
15gSlivered Almonds
30mlSpice Mix(all-purpose flour,onion powder)
What you need pan, pot, strainer, box grater, bowl
787 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 76g
25%
fat 20g
31%
cholesterol 224mg
75%
fiber 15g
60%
protein 75g
saturated 7g
35%
sodium 200mg
8%
sugar 5g
trans 0g