No-Mess Chicken Sauté
with Portobello Mushrooms & Broccoli
Cooking time
20 minutes
Servings
2/4
Calories
460 /serving
We’re turning chicken breasts into a cozy-chic keto supper with a simple one-pan sauté. Meaty portobello mushrooms and broccoli are the perfect companions for simmering in a cream and cider vinegar sauce. Added bonus: minimal cleanup.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 3 Portobello mushrooms
- 15ml Minced garlic
- 50g Sliced red onions
- 1 Head of broccoli
- 30ml Apple cider vinegar
- 60ml Heavy cream
- 15g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, canola oil, oregano, parsley, chives)
Contains: Milk • Sulphites
You will need:
Large high-sided pan
Oil
Salt & pepper (S&P)
Total Fat
23 g
Saturated Fat
8 g
Sodium
1050 mg
Total Carb
23 g
Sugars
7 g
Protein
46 g
Fibre
6 g
Preparation
Start the chicken
- Pat the chicken dry; season with ½ the spices and S&P.
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, partially covered, 6 to 8 min. on one side, until partially cooked.
- Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Sauté the vegetables
- Cut the broccoli head into bite-size florets.
- Remove the stems from the mushrooms; medium-dice.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the broccoli, mushrooms, onions, garlic, remaining spices and S&P. Sauté, 3 to 5 min., until beginning to brown.
- In the last min., add 2 tbsp water (double for 4 portions); stir well.
Finish the chicken & make the sauce
- To the pan, add the chicken, cream, vinegar (start with ½), ⅓ cup water (double for 4 portions) and S&P; bring to a boil.
- Reduce to a simmer, cover and cook, scraping up any browned bits, stirring occasionally, 6 to 8 min., until the chicken* is cooked through and the sauce has thickened.
Plate your dish
- Divide the chicken (slice beforehand if desired), vegetables and sauce between your plates. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
