Informations supplémentaires
40 min.
|
732 kcal
|
easy
|
|
Printable version
1. Setup
Thinly slice the mushrooms. Chop the shallot and the spinach.
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 10-12 minutes until tender. Drain. Mash with a knob of butter. Adjust seasoning. Keep warm.
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.
Bon appétit!
300gChicken Breast
100gWhite Medium Mushroom
40gBaby Spinach
30gSlivered Almonds
120mlCream 18%
0.5unitShallot
500gCauliflower florets
0.5unitVegetable Broth Cube(s)
What you need
732 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
22g
7%
fat
41g
63%
cholesterol
218mg
73%
fiber
7g
28%
protein
72g
saturated
14g
70%
sodium
1020mg
43%
sugar
7g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg