Warm mushroom salad with chicken skewers

Ingredients for 2 servings:

• 300 g chicken breast fillet(s)
• 400 g mushrooms, mixed (e.g. chanterelles, king oyster mushrooms, button mushrooms, oyster mushrooms, chanterelles), fresh
• 1 tsp juniper berries
• 3 tbsp olive oil
• Salt and pepper, black, freshly ground
• 5 tbsp white wine vinegar
• ½ bunch parsley

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

low carb and very tasty

Wash and dry the chicken fillet, cut lengthwise into thin strips. Thread these onto skewers in a wavy pattern. Clean and slice the mushrooms. Lightly crush the juniper berries and then chop them. Heat 2 tablespoons of oil in a pan and fry the mushrooms over medium heat. Heat the remaining oil in another pan and fry the chicken skewers over medium heat. Meanwhile, season the mushrooms with salt, pepper, and juniper berries. Fry for a few minutes, then drizzle with the wine vinegar. Wash the parsley, shake dry, pick off the leaves, roughly chop if necessary, and mix with the mushrooms. Season the skewers with salt and pepper and serve with the mushroom salad. Serve as soon as possible while the mushroom salad is still lukewarm.