Chicken escalopes with mushrooms and cherry tomatoes

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


  • 500 g mushrooms
  • 2 tbsp butter
  • salt
  • pepper
  • lemon juice
  • ½ bunch parsley
  • 4 chicken escalopes
  • 4 tbsp clarified butter
  • curry powder
  • 16 cherry tomatoes


  1. 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.
  2. 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.
  3. 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.

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Written by Tonchi Bugers

My passion is preparing delicious and nutritious meals.


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