Almond coated chicken fillet with porcini mushroom noodles

For 1 person
  • 10 g dried porcini mushrooms
  • 100 g Chicken fillet
  • 1 Protein (size M)
  • salt
  • pepper
  • 1 TL Wholegrain spelled flour
  • 20 g almond flakes
  • Oil
  • 125 g Broccoli
  • 30 g Tagliatelle
  • 1/2 TL Cornstarch
  • 5 tablespoons (10 g each) skimmed milk
  • Parsley
30 minutes
light
1.
Porcini mushrooms approx. Soak in cold water for 30 minutes. Wash the chicken fillet and pat dry. Put the egg whites in a deep plate. Season with salt and pepper. Turn the chicken in the flour, egg white and flaked almonds. Brush a non-stick pan with oil, heat it and fry the chicken fillet in it until golden brown. Then cook the meat in the preheated oven (electric stove: 150 ° C / convection: 125 ° C / gas: level 1) for about 15 minutes. MeanwhileDivide the broccoli into florets, wash and drain. Cook in salted boiling water for 8-10 minutes. Cook the pasta in boiling salted water for 8-10 minutes. Mix the cornstarch with 1 tablespoon of soaking water until smooth. Drain and roughly chop the mushrooms. Bring the milk and mushrooms to the boil and thicken with the starch. Season with salt and pepper. Arrange the chicken, broccoli, pasta and mushroom sauce together and garnish with parsley
1 person approx.:
  • 400 kcal
  • 1680 kJ
  • 40 g protein
  • 13 g fat
  • 30 g Carbohydrates

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