Chicken with mushrooms and cauliflower
- 300–400 g chestnut and white button mushrooms
- 1 whole chicken breast
- 2 carrots
- half a cauliflower
- garlic powder
- coriander or parsley
- oil, salt and pepper
Cut the chicken breast into strips and fry in a little oil. Slice the carrots into rings and add to the pan with the cauliflower florets.
Season with the garlic powder, salt and pepper. Cover and simmer in a little liquid, then add the quartered mushrooms and fry until golden. Sprinkle with the chopped herbs to serve.
Excellent as a meal in itself, this dish can also be served with pan-fried potatoes or boiled rice.