Slice the chicken breasts (360g) horizontally to make thinner cutlets if desired. Season chicken with salt (2g) and pepper (0.6g). Slice the mushrooms (200g), finely chop the onion (60g), and mince the garlic (10g). Wash and chop the kale (160g). (Prep time: 12 minutes)

Heat half of the oil (10ml) in a large skillet over medium-high heat. Add the chicken and sear for 4-6 minutes per side, until golden brown and cooked through. Remove chicken from the skillet and set aside. (Cook time: 12 minutes)

Add the remaining oil (10ml) to the same skillet. Add the chopped onion and cook for 2-3 minutes until softened. Add the sliced mushrooms and minced garlic and cook, stirring occasionally, for 4-5 minutes until mushrooms are browned and tender. (Cook time: 5 minutes)

Pour in the vegetable broth (150ml) and scrape up any browned bits from the bottom of the skillet. Stir in the plant based cream (100ml) and herbs (2g). Bring the sauce to a gentle simmer and cook for 2-3 minutes until slightly thickened. Season with salt and pepper to taste. (Cook time: 3 minutes)

While the sauce simmers, heat a separate small pan with a splash of oil if needed. Add the chopped kale and sauté for 3-5 minutes until wilted and tender. (Cook time: 5 minutes)