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Chicken breast dish with broccoli and mushrooms

Chicken breast dish with broccoli and mushrooms

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I didn't know what to do with a chicken breast left over from the chicken on the glass on Sunday, obviously it was dry and I had to improvise something fast. And the result was great! I confidently recommend you to try this quick and tasty recipe.

  • a fried chicken breast left over from the chicken on the bottle (or boiled from the chicken soup)
  • 500 gr mushrooms
  • a bag of frozen broccoli
  • 50 gr butter
  • 300 gr sour cream
  • a bunch of dill
  • salt pepper
  • thyme, oregano, basil

Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION Chicken breast dish with broccoli and mushrooms:

Broccoli bouquets boil for 10-12 minutes.

In a wok pan, or any other larger pan, melt the butter. The chicken breast is cut into strips and the mushrooms are cut into 4.

Saute the chicken breast in butter for 5 minutes, then add the sautéed mushrooms for another 5 minutes.

The broccoli bouquets are also put in the pan over the rest of the ingredients.

Season with salt, pepper, thyme, basil and oregano.

Separately mix the sour cream with the dill and put it in the pan and then serve it with your loved ones.

Tips sites


You can put a little milk in the cream to thin it

Broccoli tart and chicken breast

500 grams of broccoli
1 commercial pita top
1 chicken breast, preferably without bones
3 eggs
1 cup of milk
2 tablespoons flour
1 piece of Telemea cheese (as dry as possible)
1/2 packet of butter
a little dried thyme
a piece of cheese
a few tablespoons of sour cream

Method of preparation:

1. Place the top in a round pan, greased with butter, and prick it from place to place with a fork. Place on top of the broccoli bunches, which you boiled for a few minutes in boiling salted water, after they have drained well.

2. Separately, in a bowl, beat like an omelet for eggs, add flour, milk and mix well so as not to make lumps. Add the grated cheese, salt (only if necessary, depending on how salty the cheese is), pepper, grated nutmeg, a little thyme, and finally the melted butter. Then incorporate strips of boiled chicken breast.

3. Pour the mixture over the broccoli and put everything in the oven for 30-40 minutes. About 10 minutes before removing the tart from the oven, sprinkle a little grated cheese on top and leave it in the oven, on a high heat, until it browns. It is served with sour cream and is just as good and hot and cold.

Chicken with broccoli

Chicken with broccoli

Baby chicken dish with broccoli in white sauce


1 sea broccoli
2 pieces of chicken breast
200 ml cream
sea ​​salt
4 tablespoons olive oil
thyme and dried rosemary
a wok pan

Chicken with baby broccoli

Cut the chicken breast into cubes and fry in olive oil in a wok pan. When it is almost ready, sprinkle on top: sea salt, thyme and dried rosemary. Meanwhile, the broccoli is dissolved in the bunches, washed well and boiled over low heat in water with a little salt. When ready, drain the water well through a sieve and pour over the chicken pieces in the wok pan along with the cream. The food is kept chicken with broccoli over low heat, stirring occasionally until the sauce is reduced. At the food of chicken with broccoli can be added for parents and a little freshly chopped garlic.

Baby bridge : The food of chicken with broccoli for babies it can be served as such without bread, rice or couscous.

Chicken breast pudding and mushrooms - an incredibly tasty dish, topped with crispy cheese crust!

This delicious pudding, covered with crispy cheese crust, under which hides the juicy and tender filling of chicken and mushrooms, will pleasantly surprise you. This dish is not just everyday. It can be served even on festive meals: we guarantee that it will delight everyone!


-200 g of 20% fermented cream

-300 g of Champignon mushrooms

-a tablespoon of olive oil

-salt, ground black pepper, greens - to taste.


1.Wash the chicken breast very well. Cut it into medium-sized strips or cubes. Season it with salt and ground black pepper, then place it in the tray previously greased with olive oil.

2.Cut the tomatoes into circles and spread them on the surface of the meat layer. Season them with spices to taste.

3.Cut the mushrooms into thin slices and place them on the surface of the tomato layer.

4.Put the cheese through the small grater. Add the cream and mix. If you want, you can also add a little chopped greens.

5. Cover the mushroom layer with the cheese and cream mixture.

6. Bake the pudding for 30-35 minutes in the preheated oven to 200 ° C.

Chicken breast dish with broccoli and mushrooms - Recipes

Posted by Postolache Violeta on March 20, 2011 in chicken breast steak steak chicken breast in puff pastry stuffed chicken breast rolls | Comments: 14


1 large chicken breast
1 packet puff pastry
200 gr sliced ​​cheese
300 gr mushrooms
1 link green onion
50 gr butter
3 tablespoons milk
1 or

Method of preparation

We open the chicken breast, slice it and beat it with a hammer like slices.

Place the puff pastry on the work table, spread it a little more with the rolling pin and then grease it with a little beaten egg with the 3 tablespoons of milk. Place the slices of chest on top so that they cover almost the entire surface, leaving a space of a few centimeters on the sides. Put the slices of cheese on top.

Heat finely chopped onion and mushrooms in hot oil. When they are ready, season with salt and pepper and place them on top of the cheese.

Roll as tight as possible and press the ends with a fork so that they can be baked. Grease the entire surface with the remaining beaten egg.

Put in a tray lined with baking paper and bake for about 30 minutes.

Let it cool a bit and then slice it. It goes perfectly with a spicy sauce.

Ingredients for the pasta recipe with chicken breast and mushrooms:

  • 250 gr pasta (spaghetti, linguini, penne)
  • 200 gr diced chicken breast
  • 200 gr fresh sliced ​​mushrooms
  • 1 finely chopped onion
  • 1 finely chopped red pepper (optional)
  • 3 cloves of garlic cut into thin slices
  • 200 ml cooking cream
  • 50 gr parmesan ras
  • oil
  • 1 cube of butter
  • half a teaspoon of oregano
  • fresh basil (or parsley)
  • salt
  • freshly ground pepper

Recipe Low Carb

Tonight we go raw. And last night it was still raw with the same salad. And that's because we liked it so much that it deserved a quick repeat. As usual, what is raw is simple. It is ready in 2 strokes and 3 movements, with a dirty bowl and a very great robot, as I like to say, Barbie version (dirty too). Enough for today's dinner and tomorrow's lunch, the vitamin and mineral bomb, what more can we start to like it raw.

For 2 servings, if we are not too hungry, the following are necessary:

& # 8211 about 10 small fresh mushrooms or any size

& # 8211 a cure for olive oil

& # 8211 a little garlic puppy

& # 8211 spices according to preferences I used salt, thyme, dried dill (much better would have been fresh), oregano

The difference from the other raw recipes posted is that you don't put everything in the robot to mix it like crazy. We also work a little because with these recipes there is not much work left.

So, the mushroom hats (because I only used them on the dances) I cleaned, washed and cut as thin as possible. I don't know why but I had the impression that a healthier slice might taste bitter and wouldn't work. But it's not the case, tonight I cut them even thicker and thinner, as it turned out. And here's the trick because they put some time to marinate in soy sauce. Not much, but just as long as we live around the house or until we take care of the rest of the vegetables.

And for the rest of the vegetables and ingredients, we only take care of cutting them enough to fit in the wonderful robot. And we put them all together and chop them finely. Not very much because the enzymes go by cutting too much & # 8230 or something like this. And mix with the mushrooms and that's it.

We have very little carbs for the whole salad: from mushrooms about 2, from carrots maximum 7 (I had a fixed 80 grams of mine) and from broccoli, I don't know if to put 3 or 4 (they are about 6-7 percent grams and I forgot to weigh the 5 flowers I put). So a maximum of 15 grams but because I consider it to be sufficient for 2 servings, we move to the category of 10.