Chicken filet in almond coating with porcini noodles (diabetics)

Name: Chicken filet in almond coating with porcini noodles (diabetics)
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 10 g dried porcini; 1 (125 g) Chicken filet; 1 Protein (size M); 7-10 Tbsp salt, pepper; 1 TEASPOON Flour; 15 g flaked almonds; 1 1/2 TABLESPOONS Oil; 200 g cleaned broccoli; 40 g ribbon noodles; 1/2 TEASPOON Cornstarch; 5 TABLESPOONS Milk; 7-10 Tbsp Parsley

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

10 g dried porcini
1 (125 g) Chicken filet
1 Protein (size M)
7-10 Tbsp salt, pepper
1 TEASPOON Flour
15 g flaked almonds
1 1/2 TABLESPOONS Oil
200 g cleaned broccoli
40 g ribbon noodles
1/2 TEASPOON Cornstarch
5 TABLESPOONS Milk
7-10 Tbsp Parsley

Directions

1
Pour hot water over the porcini mushrooms and soak for about 30 minutes. Wash the chicken filet and dab dry. Whisk the egg white. Season with salt and pepper. Dust the chicken with flour first, then turn it in egg white and almond flakes.
2
Heat 1 tablespoon of oil in a coated pan. Fry the chicken filet in it at medium heat while turning for about 15 minutes until golden brown. In the meantime, divide broccoli into florets, wash and drain. Cook in boiling salted water for 8-10 minutes. Cook the pasta in boiling salted water for about 10 minutes. Stir starch with 1 tablespoon of mushroom liquid until smooth. Drain the mushrooms and chop them coarsely. Heat 1/2 tablespoon of oil in a pot. Sauté the mushrooms for about 1 minute. Add milk, bring to the boil, add mixed starch and simmer for about 1 minute.
3
Stir starch with 1 tablespoon of mushroom liquid until smooth. Drain the mushrooms and chop them coarsely. Heat 1/2 tablespoon of oil in a pot. Sauté the mushrooms for about 1 minute. Add milk, bring to the boil, add mixed starch and simmer for about 1 minute. Season with salt and pepper. Arrange chicken, broccoli, noodles and mushroom sauce together and garnish with parsley