Chicken and savoy cabbage pan

Ingredients for 2 servings:

• 1 small head of savoy cabbage
• 400 g chicken fillet(s)
• 1 m.-sized onion(s)
• 50 ml vegetable stock, possibly more
• 1 small can of mushrooms, or fresh
• 1 pinch of salt
• 1 pinch(s) of pepper
• 20 ml olive oil

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours

my favorite recipe

Wash the savoy cabbage and then slice it into strips. Dice the chicken breast fillets, dice the onion, and drain the mushrooms. Pour the olive oil into a pan or large pot (approx. 2 liters) and sauté the onions. Add the meat and brown. Gradually add the sliced ​​savoy cabbage and sauté. Stir the cabbage occasionally. Add the mushrooms. You can also use fresh ones if you like. Add vegetable stock, if desired, season with salt and pepper, and simmer for a few more minutes.