Chicken with a Creamy Balsamic Mushroom Sauce
with barley and a carrot and toasted almond arugula salad
Informations supplémentaires
35 min.
|
787 kcal
|
easy
|
|
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.
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
8%
sugar
5g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg