Pollo dorado en sartén con champiñones y una salsa cremosa simple, acompañado de verduras verdes salteadas.
BBy Bee
Servings
2
2 piece Chicken breast
250 g Cremini mushrooms
0.75 cup Heavy cream
3 clove Garlic cloves
2 tbsp Unsalted butter
2 tbsp Olive oil
0.5 cup Chicken broth
4 piece Fresh thyme
3 tbsp Parmesan cheese, finely grated
1 tsp Salt
0.5 tsp Black pepper
0.5 tsp Garlic powder
200 g Broccolini
2 cup Baby spinach
0.5 piece Lemon
Calories
1057 kcal
Protein
90g
Carbs
21g
Fat
71g
Fiber
5g
Sugar
9g
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Chicken Preparation
1. Pat the chicken breasts dry with paper towels. Slice each one horizontally into two thinner cutlets for even, fast cooking. Season both sides generously with salt, black pepper, and garlic powder.
2. Heat olive oil in a large skillet over medium-high heat until shimmering. Sear the chicken cutlets for 3–4 minutes per side without moving them, until deeply golden and cooked through (internal temperature 74°C/165°F). Transfer to a plate and tent loosely with foil.
2 tbsp Olive oil
Creamy Mushroom Sauce
3. Reduce the heat to medium. Add butter to the same skillet and let it melt, scraping up any browned bits from the pan. Add the sliced mushrooms in a single layer and cook undisturbed for 3 minutes until golden, then stir and cook another 2 minutes.
250 g Cremini mushrooms,
2 tbsp Unsalted butter
4. Add the minced garlic and thyme sprigs, stirring for about 1 minute until fragrant. Pour in the chicken broth and let it reduce by half, about 2 minutes.
5. Reduce heat to low and pour in the heavy cream. Stir in the grated Parmesan and let the sauce simmer gently for 3–4 minutes until thickened enough to coat a spoon. Season with the remaining salt and pepper. Remove thyme sprigs. Nestle the seared chicken back into the sauce and warm through for 2 minutes.
0.8 cup Heavy cream,
3 tbsp Parmesan cheese, finely grated,
1 tsp Salt,
0.5 tsp Black pepper
Sautéed Green Vegetables
6. In a separate skillet over medium-high heat, add a drizzle of olive oil. Add the broccolini and sauté for 3–4 minutes until bright green and tender-crisp. Add the baby spinach and a squeeze of lemon juice, tossing quickly for 1 minute until just wilted. Season lightly with salt and pepper.
2 tbsp Olive oil,
1 tsp Salt,
0.5 tsp Black pepper,
200 g Broccolini,
2 cup Baby spinach,
0.5 piece Lemon
7. Plate the sautéed greens alongside the creamy chicken and mushrooms. Spoon the sauce generously over the chicken and serve immediately.
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