Chicken with a Creamy Balsamic Mushroom Sauce

Informations supplémentaires

35 min. | 787 kcal | easy | Family | Printable version

1. Cook the barley Bring a large 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 3-4 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-high heat. Cook the chicken 4-5 minutes on one side. Flip, cover and cook 7-9 minutes over low heat until the center is cooked. Remove from the pan.

5. Cook the mushrooms Add the mushrooms and 1 tbsp. of butter in the pan over medium heat. 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. You can also serve the chicken with the sauce on the side.

6. Plate your dish Serve the chicken with the barley and the salad. Bon appétit!

2unitChicken Breast

180gPearled Barley

1unitVegetable Broth Cube(s)

100gWhite Medium Mushroom

120mlCream 18%

40gArugula

2unitCarrot(s)

20gSlivered Almonds

16gSpice 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

sugar 5g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg