Chicken breast (free range) - 2 pieces



Picosa's spinach mushroom spice paste- 50 grams



Oyster mushrooms - 200 grams



Broccoli (optional) - 150 grams



Cherry tomatoes (optional) - 100 grams



Garlic (chopped)- 3 cloves

Salt (optional) - as per taste



Thyme (optional)- for garnish



Ghee- 25 grams


  • In a frying pan on a high heat add 10 grams of ghee, followed by chopped garlic and oyster mushrooms and sauté them until the water from the mushrooms is dissipated. After that please remove the contents and set aside in a plate.
  • Add broccoli florets and the cherry tomatoes to the pan and sauté them until they are cooked and set them aside.
  • Season the chicken breast before adding to the pan.
  • Add the remainder of the ghee and on a medium to high heat add the Chicken Breasts until golden brown color on each side. Once the color is achieved add Picosa's Spinach Mushroom Spice Paste and let it form a saucy consistency.
  • Serve it hot.