Breaded Chicken with Mushrooms and Snow Peas

Ingredients

• Chicken Breast150 g
• Breadcrumbs1 tablespoon (14 g)
• Nutmeg1 pinch (1 g)
• Snow Peas1 cup (100 g)
• Milk1/3 cup (79 ml)
• Mushrooms1/2 cup (35 g)
• Oil1/2 tablespoon (5 ml)
• Olive Oil1/2 tablespoon (5 ml)
• Whole Wheat Flour1 tablespoon (8 g)
• Garlic1 clove (3 g)

Instructions

1. 1

   Step 1

   For this recipe you can use green beans instead of snow peas.

2. 2

   Step 2

   Season the chicken breast with salt and pepper and dredge in breadcrumbs until well coated.

3. 3

   Step 3

   Heat a pan over medium-high heat. Once heated, add the oil.

4. 4

   Step 4

   Add the chicken and cook over medium heat for 4-5 minutes on each side or until cooked.

5. 5

   Step 5

   Simultaneously, place the snow peas in a pot with boiling water and boil for 30 seconds (if using green beans, boil for 6 minutes). Drain and set aside.

6. 6

   Step 6

   For the white sauce: Heat the olive oil in a pan or pot over medium heat.

7. 7

   Step 7

   Once heated, add the flour and stir constantly until dissolved.

8. 8

   Step 8

   Then add the almond milk, nutmeg and salt and pepper to taste. Mix until well combined.

9. 9

   Step 9

   Add the sliced mushrooms together with the previously chopped garlic and cook together with the sauce.

10. 10

    Step 10

    Serve the breaded chicken with mushrooms and snow peas on a plate. You can garnish with a little rosemary.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Breaded Chicken with Mushrooms and Snow Peas can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.