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🍗 Basque Chicken-Mushroom Pan

450 kcal · 40 min · 4 servings

Ingredients

• 600 g Chicken breast fillet
• 400 g Brown mushrooms
• 1 Stk Onion
• 2 Zehen Garlic
• 100 ml White wine (dry)
• 1 Stk Green bell pepper
• 150 ml Cream (min. 20% fat)
• 20 ml Olive oil
• 8 g Salt
• 2 g Pepper (black, ground)
• 2 Zweige Rosemary (fresh)

Instructions

1. 1. Wash the chicken fillet and dry it. Cut it into bite-sized pieces (approx. 3 cm). Season the meat with half of the salt and pepper.
2. 2. Dice the onion, garlic, and bell pepper finely. Wash the mushrooms and cut them into wedges (or put them whole in the pan if they are small).
3. 3. Heat the olive oil in a large pan over medium-high heat. Fry the chicken pieces in batches until golden brown. Remove the meat and set it aside.
4. 4. Fry the onions, peppers, and mushrooms in the same pan for 7 minutes until the vegetables are soft. Add the garlic and rosemary for the last 2 minutes.
5. 5. Deglaze the vegetables with the white wine and let the liquid boil away for 3 minutes until it has almost completely evaporated.
6. 6. Return the chicken to the pan. Stir in the cream and let everything simmer on low heat for 5 minutes until the sauce thickens slightly. Add the remaining salt and pepper. Serve immediately.

Nutrition per serving

• kcal: 450
• Protein: 42 g · Fett/Fat: 22 g · Carbs: 12 g