Lunch · French
Chicken with Mushrooms
Pan-seared chicken cutlets and mushrooms, served with a milk and parsley pan sauce.
- per serving
- 431 kcal
- Protein
- 48 g
- Total time
- 37 min
- Makes
- 1 serving
- High protein
- Low carb
Instructions
Cut the 180 g of chicken breast into two cutlets 1.5 cm thick. Slice the 160 g of mushrooms and the 50 g of onion, and chop the 5 g of garlic.
Heat the 12 g of oil in a nonstick skillet. Sear the chicken for 4 minutes per side over medium-high heat and set aside on a plate.
In the same skillet, cook the onion and mushrooms for 7 minutes, stirring; add the garlic for the last minute. The mushroom liquid should be almost gone.
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