Preparation time: cca. 30 minutes (plus steaming and cooking time)
Per portion: cca. 302 kcal / 1268 kJ
40 g P, 14 g F, 2 g CH
INGREDIENTS (Serves 4)
- 500 g mushrooms
- 2 tbsp butter
- lemon juice
- ½ bunch parsley
- 4 chicken escalopes
- 4 tbsp clarified butter
- curry powder
- 16 cherry tomatoes
- Trim the mushrooms and wipe with a damp cloth, then cut into slices. Heat the butter and sauté the mushrooms for cca. 10 minutes. Add salt and pepper to taste, and a little lemon juice. Rinse the parsley, then shake dry and chop the leaves. Fold into the mushrooms and keep warm.
- Rinse and pat dry the chicken escalopes, then beat. Melt the clarified butter and fry on both sides for cca. 6 minutes. Remove from the pan. Dust with curry powder and keep warm.
- Rinse, trim and halve the cherry tomatoes, and coat in the cooking juices for cca. 5 minutes. Serve the chicken escalopes with the mushrooms and tomatoes.