Seasoned chicken breast with mushroom cream sauce

Step 1

Bring water to a boil in a pan with a lid for the rice and green beans. Crumble 1/8 bouillon cube per person above the pan. Cut the mushrooms into quarters. Remove the stem from the green beans and cut the green beans into 3 equal pieces. Chop the onion.

Step 2

Cook the rice, covered, 10-12 minutes. Cook the green beans for the last 8-10 minutes. Then drain and let it steam without the lid.

Step 3

Heat 1/2 tbsp olive oil per person in a covered frying pan over medium heat and fry the onion and mushrooms for 4-6 minutes. Season with salt and pepper. Stir regularly.

Step 4

Heat 1/2 tbsp olive oil per person in a frying pan over medium heat. Brown the chicken breast on all sides for 3-5 minutes. It doesn't have to be fully cooked yet.

Step 5

Add the cooking cream and 1/8 stock cube per person to the skillet with the mushrooms and onion. Let the mushroom sauce reduce for 5 minutes. Add the chicken breast and cover the pan. Cook the sauce, covered, for another 8-10 minutes.

Step 6

Mix the green beans and rice with 1 tsp gomasio garden herb mix per person. Divide the rice between the plates and garnish with the remaining gomasio garden herb mix. Place the chicken breast on the rice and divide the mushroom cream sauce over it.