Pan-Seared Chicken Breast with Sautéed Mushrooms and Buckwheat
A wholesome and satisfying dinner featuring tender pan-seared chicken breast paired with earthy sautéed mushrooms and a traditional Slovenian buckwheat side, providing comforting flavors for winter.
Ingredients
- Chicken Breast180 g
- Chicken Broth150 ml
- Onion50 g
- Garlic10 g
- Olive Oil8 g
- Salt2 g
- Black Pepper1 g
- Buckwheat Groats70 g
- Mushroom150 g
- Parsley5 g
Instructions
- 1Step 1
Rinse buckwheat groats under cold water. In a small saucepan, combine buckwheat with 2 times its volume of water (140ml). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Fluff with a fork.
- 2Step 2
While buckwheat cooks, slice chicken breast horizontally to create thinner cutlets (or pound if too thick). Season with salt and pepper.
- 3Step 3
Heat 4g of olive oil in a large non-stick pan over medium-high heat. Add chicken breast and sear for 4-5 minutes per side, until golden brown and cooked through. Remove chicken and set aside, covering loosely.
- 4Step 4
In the same pan, add the remaining 4g of olive oil. Add sliced mushrooms, diced onion, and minced garlic. Sauté for 5-7 minutes until mushrooms are browned and onions are translucent.
- 5Step 5
Pour in chicken broth and bring to a simmer, scraping any browned bits from the bottom of the pan. Cook for 2 minutes until slightly reduced.
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