Chicken strips in mustard and cream sauce

Ingredients for 2 servings:

• 400 g chicken fillet(s), shredded
• 2 tbsp oil, neutral
• 1 m.-sized zucchini, cut into small cubes
• 1 bunch of spring onions
• 1 pepper, mild
• 2 tbsp coarse mustard
• 200 ml chicken broth
• 150 ml cream
• ½ bunch parsley
• Chili, from the mill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

with spring onions and zucchini

Heat oil in a large pan and fry the shredded chicken fillet (flour if desired) until golden brown. Add the spring onion rings and diced zucchini and fry. Season with mustard, mix well, pour in the stock, add the cream, and simmer for about 10 minutes. Depending on the thickness of the sauce, you may need to thicken it, but it’s usually not necessary (especially if the chicken fillet strips are floured). Finally, stir in the chopped parsley. You can vary the mustard and chili peppers a little; you can use less, but you can also add a little more depending on the type of mustard and your preference for spiciness. Finally, season to taste with salt and pepper and a few turns of freshly ground chili, and serve with cooked rice. If you want to make the dish a little lower in calories, replace the cream with Cremefine 7%.