Quick Chicken and Mushroom Sauté with Buckwheat
A flavorful and quick chicken and mushroom sauté, served alongside traditional Slovenian-inspired buckwheat groats with spinach. A wholesome and satisfying dinner.
Ingredients
- Chicken Breast182.7 g
- Chicken Broth75 ml
- Onion45.7 g
- Garlic1 clove
- Spinach45.7 g
- Olive Oil4.5 ml
- Salt1 pinch
- Black Pepper1 pinch
- Buckwheat Groats68.5 g
- Mushroom91.3 g
- Parsley5 g
Instructions
- 1Step 1
Rinse buckwheat groats thoroughly. In a small saucepan, combine buckwheat with 275ml water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes, or until water is absorbed.
- 2Step 2
While buckwheat cooks, slice chicken breast into bite-sized pieces. Slice mushrooms, dice onion, and mince garlic.
- 3Step 3
Heat olive oil in a large skillet or pan over medium-high heat. Add chicken and cook until lightly browned on all sides, about 4-5 minutes. Remove chicken and set aside.
- 4Step 4
Add onion and mushrooms to the same skillet, cook for 3-5 minutes until softened. Add garlic and cook for 1 minute more until fragrant.
- 5Step 5
Return chicken to the pan. Pour in chicken broth, bring to a simmer, and cook for 2-3 minutes until chicken is cooked through and sauce slightly reduces. Stir in spinach until wilted.
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