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🍽️ Chicken breast in mushroom cream sauce with rice

632 kcal · 30 min · 4 servings

Ingredients

• 1 tbsp olive oil
• 1 tbsp butter
• 680 g chicken breast fillet (4 chicken breast fillets)
• salt
• pepper (from the mill)
• 4 spring onions
• 400 g button mushrooms
• 1 tbsp flour
• 150 ml chicken broth (instant)
• 150 g whipping cream
• 250 g wild rice mix

Instructions

1. 1. Heat oil and butter in a large pan over high heat.
2. 2. Season the chicken breast generously with salt and pepper on both sides.
3. 3. Fry the meat in the hot fat for about 2 to 3 minutes on each side until lightly browned.
4. 4. Reduce the heat to low, cover the pan, and let the meat cook for about 8 minutes.
5. 5. Turn the chicken once in the middle of the cooking time.
6. 6. Cook the rice according to the instructions on the package.
7. 7. Clean the spring onions and wash them thoroughly.
8. 8. Cut the white and light green parts of the spring onions into thin rings.
9. 9. Cut the dark green parts of the spring onions diagonally into rings and set them aside for garnish.
10. 10. Clean the mushrooms and slice them thinly.
11. 11. Remove the chicken from the pan and keep it warm in the oven at 70 degrees Celsius.
12. 12. Add the chopped spring onions and mushrooms to the pan.
13. 13. Sauté the vegetables for about 3 to 4 minutes.
14. 14. Dust the vegetables with flour and fry for another 1 minute.
15. 15. Deglaze the vegetables with broth and bring the mixture to a boil while stirring.
16. 16. Let the sauce simmer for 2 to 3 minutes.
17. 17. Stir the cream into the sauce.
18. 18. Return the chicken to the pan and heat it in the sauce for 2 to 3 minutes.
19. 19. Serve the chicken with the mushroom sauce and rice on plates.
20. 20. Sprinkle the dish with the reserved spring onion rings and serve.

Nutrition per serving

• kcal: 632
• Protein: 54 g · Fett/Fat: 22 g · Carbs: 53 g