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Chicken cutlets with broccoli

Chicken cutlets with broccoli

Preparation time:
30 min
Difficulty level:

Nutritional values:

6 g
43 g
13 g


Cow's milk, whole milk (3,5% fat)Cow's milk, whole milk (3,5% fat) 25 ml
Olive oilOlive oil ¼ Teaspoon
Broccoli (fresh)Broccoli (fresh)¼ (125 g)
Shallots (fresh)Shallots (fresh)½ (10 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Chicken breast, chicken breast fillet (organic quality)Chicken breast, chicken breast fillet (organic quality) 125 g
Mushrooms Mushrooms (fresh)Mushrooms Mushrooms (fresh) 150 g
Cream cheese (20% fat)Cream cheese (20% fat) 30 g
Chili flakesChili flakes 1 Pinch(s)


Step 1:
Wash the chicken and pat dry. Then cut into strips and season with salt and pepper. Finely dice the shallots. Clean the mushrooms and cut them into slices.
Step 2:
Brown the meat in a pan over medium heat with a little oil. In the meantime, clean the broccoli, wash and divide into florets. Peel the stalk and cut into slices. Cook the strunk slices and the florets in boiling salted water over medium heat for 5-7 minutes until al dente. Then remove and drain.
Step 3:
Remove the meat from the pan and set aside on a plate. Sauté the shallots and mushrooms in the drippings over medium heat for 3 minutes. Add the milk and cream cheese and simmer for 2 minutes.
Step 4:
Add the meat again and season everything with salt, pepper and chili. Simmer for about 5 minutes more and serve with the broccoli.

Macronutrient distribution:

The recipe Chicken cutlets with broccoli is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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