Sautéd of mushrooms, kale, Brussels sprouts and lemon and parsley chicken
Author Notes: I love this recipe in autumn, it's delicious, hot and healthy. —Mary Devinat
Serves 2
- 2 cups Brussels sprouts
- 3 cups cultivated mushrooms
- 2 stalks of kale
- 6-8 small chicken breasts
- 1 lemon
- parsley
- olive oil
- salt and pepper
- Begin by cooking in the vapor your Brussels sprouts approximately 7 minutes.
- Cut in small strips mushrooms and kale (think of removing the central stalk, only leaves are eatable), in quarters the Brussels sprouts. Make warm a frying pan with 1 tablespoon of olive oil. Get brown mushrooms during 5 minutes and add Brussels sprouts. Then, when mushrooms will begin to be brown, add the kale. Salt and pepper. Let cook and moving during 10 minutes, make Brussels sprouts “grilloter”.
- For the chicken, prepare a mixture with the juice of a lemon and one tablespoon of olive oil. Let the chicken marinate during 1/2 hour. Get back breasts in a very hot frying pan. Turn them at the end of 5 minutes and salt pepper, sprinkle with parsley. I like them slightly roasted but choose the cooking which you prefer. Generally, for my part, breasts cook between 10 and 12 minutes.
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