Chicken strips with vegetables

Ingredients for 4 servings:

• 600 g chicken breast
• 1 small can of mushrooms
• 1 small can of peas and carrots
• 1 small jar of asparagus
• 1 cup of double crème (crème légère)
• 100 ml vegetable stock
• ½ tsp salt
• 1 tsp thyme
• 8 m.-sized potatoes
• ½ pack of cheese, light (max. 17% fat), grated
• 2 tbsp oil (rapeseed oil)
• 1 shot of white wine, dry or semi-dry
• ½ tsp curry powder
• ½ tsp black pepper
• ½ tsp paprika powder

Instructions

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

also suitable for WW

Wash the meat, pat dry, and chop into small pieces. Season with salt, pepper, paprika, and curry powder. Brown the meat in the now heated rapeseed oil in an ovenproof casserole dish. In the meantime, drain the asparagus, peas, carrots, and mushrooms, reserving half of the reserved mushroom broth. Wash, peel, and thinly slice the potatoes. Add these potato slices, vegetables, and mushrooms to the seared poultry and cook for a few minutes. Make a sauce from the crème légère, mushroom broth, vegetable broth, thyme, and white wine, and drizzle this over the meat. Sprinkle the sauce with grated cheese. Bake in a preheated oven at 180°C for about 10 minutes. Serve hot. Serve with the same white wine used for cooking. For WW users: The whole thing costs 7.50 per person.