Potato and mushroom salad with chicken filet (diabetics)

Name: Potato and mushroom salad with chicken filet (diabetics)
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 7-10 Tbsp :; 200 g peeled potatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (approx. 150 g) Chicken filet; 2 TEASPOONS Oil; 1 (30 g) peeled red onion; 50 g drained chanterelles (glass); 1 TABLESPOON Vinegar; 1 TEASPOON coarse mustard; 7-10 Tbsp a few squirts of sweetener; 150 g cleaned tomatoes; 7-10 Tbsp Chive rolls

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

7-10 Tbsp :
200 g peeled potatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (approx. 150 g) Chicken filet
2 TEASPOONS Oil
1 (30 g) peeled red onion
50 g drained chanterelles (glass)
1 TABLESPOON Vinegar
1 TEASPOON coarse mustard
7-10 Tbsp a few squirts of sweetener
150 g cleaned tomatoes
7-10 Tbsp Chive rolls

Directions

1
Cut potatoes into slices and cook in boiling salted water for about 15 minutes
2
Wash the meat briefly under cold water and dab dry. Heat 1 teaspoon of oil in a small coated pan. Fry the chicken filet in it for about 10 minutes, turning it over. Season with salt and pepper. Remove and keep warm
3
Cut onion into fine rings and heat in 1 teaspoon of oil in the frying fat. Add onion and mushrooms and fry well. Season with salt and pepper. Take out everything
4
Deglaze the hot frying fat with vinegar and 2 tablespoons of water. Stir in mustard. Season marinade with salt, pepper and sweetener. Cut tomatoes into slices. Mix with potatoes, mushrooms, onions and the marinade. Season again if necessary and arrange on a plate. Cut the fillet open and arrange on the salad. Sprinkle with chives