in Recipes

Summer pot with vegetables and chicken

updated

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Ingredients for 4 servings:

  • 6 chicken schnitzels
  • 250 g zucchini
  • 250 g carrot(s)
  • 250 g bell pepper(s)
  • 250 g tomatoes, peeled or tomatoes from the can
  • 100 g leek
  • 50 g celery or 1 tbsp celery salt
  • 2 tbsp flour
  • 2 cups meat broth
  • 4 slice(s) cheese (Scheibletten, Chester or Dutch)
  • 125 ml cream
  • Parsley, chopped
  • Clarified butter
  • Salt
  • Cayenne pepper
  • Chicken seasoning
  • 1 bag of rice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the chicken into strips and fry in clarified butter. Add the cleaned vegetables, cut into strips, and braise for 30 minutes, stirring occasionally. Dust with flour, stir again, add the meat broth, season, bring to a boil, and simmer for a few minutes. Melt the cheese. Stir in the cream and parsley and season to taste. Cook the rice according to the instructions and stir in.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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