Chicken filet in almond coating with porcini noodles

Name: Chicken filet in almond coating with porcini noodles
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 10 g dried porcini; 100 g Chicken filet; 1 Protein (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Whole spelt flour; 20 g flaked almonds; 7-10 Tbsp Oil; 125 g Broccoli; 30 g ribbon noodles; 1/2 TEASPOON Cornstarch; 5 tablespoons (10 g each) Skimmed milk; 7-10 Tbsp Parsley

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

10 g dried porcini
100 g Chicken filet
1 Protein (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Whole spelt flour
20 g flaked almonds
7-10 Tbsp Oil
125 g Broccoli
30 g ribbon noodles
1/2 TEASPOON Cornstarch
5 tablespoons (10 g each) Skimmed milk
7-10 Tbsp Parsley

Directions

1
Soak porcini mushrooms in cold water for about 30 minutes. Wash the chicken filet and dab dry. Put the egg white in a deep plate. Season with salt and pepper. Turn the chicken in flour, egg white and flaked almonds.
2
Brush a coated pan with oil, heat it up and fry the chicken fillet in it until golden brown all around. Then continue to cook the meat in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for approx. 15 minutes. In the meantime, divide the broccoli into florets, wash and drain. Cook in boiling salted water for 8-10 minutes. Cook the pasta in boiling salted water for 8-10 minutes. Stir starch with 1 tablespoon of soaking water until smooth. Drain mushrooms and chop them coarsely. Bring milk and mushrooms to the boil and thicken with the starch. Season with salt and pepper.
3
Cook the pasta in boiling salted water for 8-10 minutes. Stir starch with 1 tablespoon of soaking water until smooth. Drain mushrooms and chop them coarsely. Bring milk and mushrooms to the boil and thicken with the starch. Season with salt and pepper. Arrange chicken, broccoli, noodles and mushroom sauce together and garnish with parsley