Pan-Seared Chicken with Light Creamy Mushroom Sauce, Steamed Broccoli & Quinoa
Succulent pan-seared chicken breast smothered in a light, savory mushroom cream sauce, accompanied by vibrant steamed broccoli and fluffy quinoa. A balanced and satisfying meal for a winter evening.
Ingredients
- Chicken Breast150 g
- Quinoa40 g
- Chicken Broth50 ml
- Broccoli175 g
- Garlic Powder0.3 tsp
- Heavy Cream20 ml
- Olive Oil0.3 tbsp
- Salt0.5 tsp
- Black Pepper0.3 tsp
- Mushroom100 g
- Shallot1 small
- Parsley5 g
Instructions
- 1Step 1
Rinse quinoa thoroughly under cold water. Combine quinoa with 160 ml of water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Let it sit, covered, for 5 minutes, then fluff with a fork.
- 2Step 2
While quinoa cooks, trim and chop broccoli florets. Steam the broccoli until tender-crisp, about 5-7 minutes. Set aside.
- 3Step 3
Slice chicken breasts horizontally to create thinner cutlets, or pound them to an even thickness. Season with salt, pepper, and garlic powder.
- 4Step 4
Slice mushrooms and mince shallots.
- 5Step 5
Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 3-5 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside, keeping warm.
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