Chicken with mushrooms with rice and vegetables
(a "light" recipe)

The mushroom chicken breast in a "light" version!

You might think that the kitchen and "light", too can not offer that dishes boring and insipid;
and yet, as you can see from this and my other proposals, the field is open to all types of presentation: colorful dishes, varied and tasty.
Like this chicken breast, served with mushrooms and a side dish of rice and spinach.

Clearly then each of us has his own preferences: I love to often accompany these unique dishes with rice cooked in Chinese, the baifan. A rice which has the advantage to lend very well to collect the juices of many preparations, not only of Oriental cuisine.

Ingredients, per person:

long grain rice

g

50

champignon

g

200

chicken breast

g

100

extra virgin olive oil

ts.

1

White wine

cup

YES

salt and pepper

q.s.

granulated vegetable broth

ts.

1

onion

g

75

garlic

clove

1

chopped parsley

TS.

1

dried porcini mushrooms (optional)

pc.

4

boiled spinach

g

100

Preparation:

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If you want to have particularly tasty mushrooms, soak a small amount of dried porcini in warm water; it is not mandatory but gives the dish that certain nonsoché. Clean and slice the champignons and keep them aside.
Cook the rice following the instructions for the preparation of the rice baifan.

Slice the onion and put it to fry in the pan just anointed with the oil with the garlic squeezed or chopped very fine. As soon as the onion begins to wilt, add the mushrooms well drained and coarsely made in pieces.

Mix the flavors and add the champignons now. Allow them to flavor and then wet with white wine. Cook for about ten minutes over medium heat in the covered pan. Meanwhile, flatten the chicken breast with the meat tenderizer (do not forget to protect it with food film to avoid ruining it).

Remove the mushrooms from the pan, heat the remaining oil and cook the chicken over medium heat. Add salt and pepper it after turning it.

As soon as the chicken is colored on both sides cover it with mushrooms, sprinkle with parsley and continue cooking to partially restrict the cooking liquid of the mushrooms.

Place the chicken covered in mushrooms in the dish, the rice and garnish with two spoonfuls of boiled spinach (or other boiled vegetables at will).

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ADVICE:

  • If you do not want to use the cooked rice to the Chinese, a normal white rice, not seasoned, fine. In this case do not add salt because it will serve to collect as much meat sauce and mushrooms.
  • Spinach can be replaced by broccoli or another boiled vegetable: the important thing is to never forget a fair amount of green.
  • Kcal 463,6, 30,6 grams protein, fat grams 7,8, 56,2 g carbohydrates