Vegetable pan with chicken

Ingredients for 3 servings:

• 400 g chicken breast fillet(s), alternatively turkey breast
• 3 carrots
• 2 stalk(s) leeks
• 250 ml chicken broth
• 2 tbsp crème fraîche
• salt and pepper
• Paprika powder
• oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Wash the meat and cut into not-too-thin strips. Wash the carrots and leeks. Slice the carrots and cut the leeks into not-too-large pieces. Heat the oil in a pan, add the meat, and season with salt, pepper, and paprika. Remove the meat when it is well seared. Add the carrots and leeks to the pan and fry briefly, then deglaze with the stock and cook the vegetables for about 5-7 minutes until al dente. Add the meat and simmer for another 1-2 minutes, then remove everything from the heat. Stir the crème fraîche into the sauce and season again to taste. Pasta goes very well with this dish. Tip: Depending on the season, you can add a little extra to the vegetables, for example, with kohlrabi or bell peppers.