Cabbage Salad with Chicken and Mushrooms
Cabbage salad with chicken and mushrooms is a recipe featuring fresh ingredients from the chicken category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 chicken breast fillets (about 120 g each)
- Salt
- Pepper (freshly ground)
- 2 tbsp olive oil
- 100 ml dry white wine
- 100 ml poultry stock
- 500 g white cabbage
- 50 g pickled mushrooms (e.g., chanterelles)
- 2 tbsp chopped chives
Instructions
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1.
Rinse the chicken breasts, pat them dry and season with salt and pepper. In 1–2 tbsp hot oil brown each side for about 2 minutes. Deglaze with wine and stock, bring to a boil. Remove from heat, cover and let cool in the sauce while turning occasionally until fully cooked.
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2.
Wash, trim, remove the core of the cabbage and cut into strips. Sauté in remaining hot oil. Season with salt and pepper, deglaze with a splash of water. Cover and steam gently for about 10 minutes until tender. Remove the lid and let it cool slightly.
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3.
Drain the mushrooms well and slice if necessary.
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4.
Slice the chicken breasts and arrange on plates with the sauce, mushrooms, and cabbage. Sprinkle with chives before serving.
