Chicken Breast Fillets with Vegetables and Mushroom Sauce

Ingredients

• 200 g cauliflower florets
• 200 g Broccoli florets
• Salt
• 1 Zucchini
• 2 Spring Onions
• 250 g fresh brown button mushrooms
• 1 Shallot
• 1 Garlic clove
• 1 onion
• 4 tbsp butter
• 300 ml poultry stock
• 100 ml dry white wine
• 4 chicken breast fillets (ready‑to‑cook, skinless, about 160 g each)
• pepper (ground)
• 1 tbsp flour
• 200 ml heavy cream
• 1 tbsp freshly chopped parsley

Instructions

1. 1.

   Wash, trim and blanch cauliflower and broccoli separately in boiling salted water. Blanch cauliflower for 7 minutes and broccoli for about 5 minutes. Drain the vegetables, rinse with cold water, and let them drain well.

2. 2.

   Wash, trim zucchini, halve lengthwise, and slice into 0.6 cm thick rounds.

3. 3.

   Rinse spring onions, trim, and dice finely.

4. 4.

   Clean mushrooms, wipe with kitchen paper, slice thinly. Peel shallot and garlic, then dice finely.

5. 5.

   Dice onion and sauté in a pot with 1 tbsp butter until translucent. Add stock and wine, bring to a boil. Wash chicken, pat dry, season with salt and pepper, and place in the broth. Cover tightly and simmer just below boiling for about 20 minutes.

6. 6.

   Remove chicken from the broth and keep warm. Strain the broth.

7. 7.

   Sauté shallot and garlic in a pan with 1 tbsp butter until translucent, add mushrooms and cook. Dust everything with flour, deglaze with 400 ml of strained broth, stir well to avoid lumps, pour in cream, and simmer on medium heat for 10 minutes. Season with salt and pepper.

8. 8.

   Melt 2 tbsp butter in a pan and quickly sauté the vegetables with parsley while stirring. Season with salt and pepper and remove from heat.

9. 9.

   Halve the chicken breasts, arrange them on plates with the vegetables, drizzle with sauce, and sprinkle with spring onions before serving.