Chicken with mushrooms and cauliflower

Gombas csirkes egytal

Chicken with mushrooms and cauliflower


  • 300–400 g chestnut and white button mushrooms
  • 1 whole chicken breast
  • 2 carrots
  • half a cauliflower
  • garlic powder
  • coriander or parsley
  • oil, salt and pepper

Cut the chicken breast into strips and fry in a little oil. Slice the carrots into rings and add to the pan with the cauliflower florets.

Season with the garlic powder, salt and pepper. Cover and simmer in a little liquid, then add the quartered mushrooms and fry until golden. Sprinkle with the chopped herbs to serve.

Excellent as a meal in itself, this dish can also be served with pan-fried potatoes or boiled rice.