← All recipes

🍽️ Chicken with Cabbage Salad and Mushrooms

318 kcal · 30 min · 4 servings

Ingredients

• 4 chicken breast fillets (approx. 120 g each)
• salt
• pepper (from the mill)
• 2 tbsp olive oil
• 100 ml dry white wine
• 100 ml poultry broth
• 500 g white cabbage
• 50 g pickled mushrooms (e.g. porcini)
• 2 tbsp chive rings

Instructions

1. 1. Rinse the chicken breast fillets under cold water.
2. 2. Pat the meat dry with kitchen paper.
3. 3. Season the chicken breast with salt and pepper.
4. 4. Heat 1 to 2 tablespoons of oil in a pan.
5. 5. Fry the chicken on both sides for about 2 minutes until golden brown.
6. 6. Deglaze the meat with wine and broth.
7. 7. Bring the liquid to a brief boil.
8. 8. Remove the pan from the heat.
9. 9. Cover the pan.
10. 10. Let the chicken cool down and marinate in the sauce.
11. 11. Turn the meat occasionally until it is cooked through.
12. 12. Wash the cabbage thoroughly.
13. 13. Remove the hard core from the head.
14. 14. Cut the cabbage into bite-sized pieces.
15. 15. Heat the remaining hot oil in a pan.
16. 16. Sauté the cabbage pieces in it briefly.
17. 17. Season the cabbage with salt and pepper.
18. 18. Deglaze the cabbage with a little water.
19. 19. Cover the pan.
20. 20. Simmer the cabbage for about 10 minutes until soft.
21. 21. Remove the lid from the pan.
22. 22. Let the cabbage cool down to lukewarm.
23. 23. Drain the mushrooms well.
24. 24. Slice the mushrooms if they are too large.
25. 25. Slice the chicken breast into thin slices.
26. 26. Remove the chicken breast from the marinade.
27. 27. Mix the sauce with the mushrooms and the cabbage.
28. 28. Plate the chicken.
29. 29. Add the vegetable mixture.
30. 30. Sprinkle the dish with chives.
31. 31. Serve the food immediately.

Nutrition per serving

• kcal: 318
• Protein: 51 g · Fett/Fat: 8 g · Carbs: 6 g