Category: | Pasta |
Yield: | 2 portions |
Nos portion/Portion size: | |
Preparation Time | 10 minutes |
Cooking Time | 20 minutes |
Total time | 30 minutes |
RECIPE | |||
Ingredients | Unit | Gross weight | Net weight |
RECIPE | |||
EVOO | ml | 30 ml |
|
Mushrooms | g | 200 g |
|
Lemon zest | g | 5 g |
|
Lemon Juice | g | 20 g |
|
Chicken breast | g | 400 g |
|
Asparagus | g | 200 g |
|
Chopped Parsley | g | 20 g |
|
Organic Seven Grain Blend | g | 240 g |
|
Salt/Pepper |
| about |
|
All-purpose flour | g | 30 g |
|
Season 2 chicken breasts with salt and pepper; dredge in the flour, shaking off excess; heat 20 ml of EVOO in a skillet over med-high, sear chicken 2 min per side and set aside.
In a large nonstick frying pan on medium-high-heat 10 ml of EVOO, add the mushrooms, lemon zest, and lemon juice. Cover and simmer 5 minutes to allow juices to accumulate.
Add the chicken in the sautéed mushrooms, coating with sauce; simmer 1-2 more min + garnish with chopped parsley.
Boil 4-6 cups water in saucepan; add the asparagus and cook until tender, 4-6 min; drain, drizzle with olive oil and salt/pep; set aside.
In a skillet medium-high Heat warm the grains with 30 ml of salty water for 2 minutes
Serve the chicken with the mushrooms, the grain and the side of asparagus.
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