John Myers
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Chicken Breast Fillet Stew with Dumplings
The perfect chicken breast fillet stew with dumplings recipe with a picture and simple step-by-step instructions.
Chicken breast fillet stew:
- 500 g Chicken breast fillet frozen
- 2 tsp Salt
- 6 piece Peppercorns
- 1 Bay leaf
- 1 piece Celery approx. 100 g
- 200 g Carrots
- 200 g Leek
- 1 tsp Salt
- 1 tsp Paprika powder
- 1 tsp Pepper
- 2 tsp Chicken broth instant
- 1 tbsp Maggi wort
- 0,25 tsp Chili powder
- 2 tbsp Parsley plucked
Alluvial dumplings:
- 4 tbsp Butter
- 100 ml Milk
- 6 tbsp Flour
- 2 Eggs
- 1 Strong pinch of salt
- 1 Strong pinch of pepper
- 1 Strong pinch of nutmeg
Chicken breast fillet stew:
- Put 2 liters of water, salt (2 teaspoons), peppercorns (6 pieces), and bay leaf in a high saucepan and bring to the boil, add frozen chicken breast fillets and simmer / cook on a low level for approx. 25 – 30 minutes. In the meantime, clean the vegetables: peel the celery, first cut into slices and then cut into lozenges. Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade and cut into decorative carrot blossoms (approx. 3 – 4 mm thick) with the knife. Clean and wash the leek and cut into rings. Remove the chicken breast fillets and cut into slices. Pour the broth through a sieve into a new saucepan, add the prepared vegetables (celery lozenges, carrot blossoms and leek rings) and the chicken breast fillet and let simmer / cook for about 15 minutes. Season with salt (1 teaspoon), paprika powder (1 teaspoon), instant chicken broth (2 teaspoons), Maggi seasoning (1 teaspoon) and chili powder (¼ teaspoon).
Alluvial dumplings:
- Put the butter and the milk in a saucepan and bring to the boil briefly. Scatter / stir in the flour and stir until a dumpling forms. Stir in an egg until a smooth batter forms. Add / stir in the second egg and season with nutmeg (1 big pinch), pepper (1 big pinch) and salt (1 big pinch). Cut off dumplings with two small spoons, slide / pour into the hot broth and cook / steep for approx. 6 – 8 minutes.
Serve:
- Serve the chicken breast fillet stew with alluvial dumplings, sprinkled with pulled parsley.
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