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Normandy-style chicken fillets

Public
Course: Main course
Preparation time: 5 minutes
Cooking time: 20 minutes
Energy: 485 kcal / serving

Instructions

  • 1.   Cut the chicken fillets into 3 pieces each, place them in a shallow dish and marinate them with a drizzle of oil, a drizzle of lemon juice, minced garlic, and half of the crumbled bouillon.
  • 2.   Sauté the mushrooms over medium-high heat with a large piece of butter and the other half of the bouillon.
  • 3.   Once they have released all their water and start to sizzle and brown, add the marinated chicken. Reduce the heat to medium. Press the chicken against the bottom of the sauté pan and cook for 4/5 minutes. Flip and cook for another 4 minutes on the other side.
  • 4.   Add the cream and mix. Turn off the heat.
  • 5.   Cook the pasta in a large pot of salted boiling water. (I always cook them 1 minute less than the minimum indicated on the package.) Reserve the cooking water.
  • 6.   Add 2 ladles of pasta cooking water to the sauce and bring to a boil for 2 minutes. It's ready!

Ingredients for servings

  • 3 garlic cloves
  • 1 stalk of parsley
  • 1 bag of spaghetti
  • 1 tablespoon of oil
  • 20 cl of heavy cream
  • 1 meat broth
  • 50 g of butter
  • 600 g of chicken breast
  • 1 drizzle of lemon juice
  • 600 g of mushroom

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    485 kcal
    24 %
  • Fat
    31,97 g
    46 %
  • of which saturated
    18,85 g
    94 %
  • Carbohydrates
    6,51 g
    3 %
  • of which sugar
    4,91 g
    5 %
  • Protein
    40,56 g
    81 %
  • Fibers
    1,7 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference