Author Notes
I love this recipe in autumn, it's delicious, hot and healthy. —Mary Devinat
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Ingredients
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2 cups
Brussels sprouts
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3 cups
cultivated mushrooms
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2
stalks of kale
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6-8
small chicken breasts
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1
lemon
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parsley
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olive oil
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salt and pepper
Directions
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Begin by cooking in the vapor your Brussels sprouts approximately 7 minutes.
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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”.
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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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