🍽️ Chicken Pan with Artichoke, Mushroom and Basil

Name: Chicken Pan with Artichoke, Mushroom and Basil
Total time: 30 min
Yield: 4 servings
Ingredients: 250 g artichoke hearts (from the can); 250 g mushrooms; 600 g chicken breast fillet; 200 g long-grain rice; salt; 0.5 tsp turmeric; 3 tbsp sunflower oil; 1 tbsp lemon juice; 100 ml vegetable broth; 2 tbsp crème fraîche; pepper; 2 sprigs basil

449 kcal · 30 min · 4 servings

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Ingredients

250 g artichoke hearts (from the can)
250 g mushrooms
600 g chicken breast fillet
200 g long-grain rice
salt
0.5 tsp turmeric
3 tbsp sunflower oil
1 tbsp lemon juice
100 ml vegetable broth
2 tbsp crème fraîche
pepper
2 sprigs basil

Instructions

1. Rinse the artichokes in a colander under running water and let them drain well.
2. Quarter the artichoke hearts lengthwise.
3. Clean the mushrooms and wipe them dry with kitchen paper.
4. Slice the mushrooms.
5. Wash the chicken breast fillets and pat them dry with kitchen paper.
6. Cut the chicken meat into bite-sized pieces.
7. Cook the long-grain rice according to the package instructions in boiling salted water with the turmeric for approx. 20 minutes.
8. Heat 2 tbsp of oil in a wide pan.
9. Fry the meat pieces at high heat for 3-4 minutes until golden brown.
10. Deglaze the meat with the lemon juice.
11. Season the meat with salt and pepper.
12. Remove the meat from the pan and keep it warm.
13. Heat 1 tbsp of oil in the same pan.
14. Fry the mushrooms at medium heat.
15. Stir in the vegetable broth and the crème fraîche.
16. Add the artichoke hearts.
17. Let everything simmer for 2-3 minutes.
18. Add the fillet pieces back to the pan.
19. Cook the dish for just under 1 minute more until the sauce is slightly thick.
20. Season the dish with lemon juice, salt and pepper.

Nutrition per serving

kcal: 449
Protein: 43 g · Fett/Fat: 12 g · Carbs: 41 g