John Myers
Contents
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Ingredients
- 600 g Chicken breast
- 500 g Broccoli
- 2 Onions
- 2 tbsp Clarified butter
- Salt
- Pepper
- 1 tbsp Sweet paprika
- 400 ml Chicken broth
- 200 g Creme fraiche Cheese
- Juice of 1/2 orange; alternatively approx. 150 ml orange juice
- 3 tbsp Oil
Instructions
- Wash the meat, pat dry and cut into cubes approx. 2 by 2 cm. Wash the broccoli, cut into florets, peel the thick stalks and cut into small pieces and blanch in a saucepan with boiling water for about 2 minutes. Then pour off and chill immediately with cold water.
- Peel and finely dice the onion. Heat the oil in a roasting pan and fry the meat all around and then take it out and keep warm. Then fry the onion in the remaining frying fat until translucent. Then dust the onion with the paprika and add the meat again.
- Pour in the broth, season with salt and pepper and let everything stew together for about 10 minutes. Then add the broccoli and cook for another 5 minutes. Finally stir the creme fraiche and the orange juice into the goulash ...
- Prepare the ribbon noodle according to the instructions on the packet. Arrange on a plate and garnish with orange slices.
Nutrition
Serving: 100gCalories: 176kcalCarbohydrates: 1.1gProtein: 11.2gFat: 14.3g
