John Myers
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Chicken Breast As Goulash with Peas and Potato Slices
The perfect chicken breast as goulash with peas and potato slices recipe with a picture and simple step-by-step instructions.
Spices
- 1 piece Onion blue
- 3 Toes Black garlic fresh
- 5 Rods Spring onions fresh
- 2 Tablespoon Clarified butter for frying
- 1 teaspoon Pepper and salt
- 1 tablespoon Honey mustard
- 1 tablespoon Brown sugar
- 1 tablespoon Sweet shadow from my KB
- 50 ml Or alternatively a dark balsamic vinegar (to taste)
- Some roast stock from my KB to deglaze
- 200 ml Or alternatively from the supermarket
to bind the sauce
- 1 tablespoon Tomato paste concentrated three times
- 20 g Potato flour mixed with water
Supplements of your choice
- E.G. Peas
- E.G. Sliced potatoes with herbs
- Rinse the chicken breast under running water and then cut into bite-sized pieces. Heat the clarified butter in a pan.
- Onion – Cut the garlic and spring onion as desired. First put the chicken breast pieces in the pan and let them take color. Then add the prepared remaining ingredients and stew briefly.
- Now it is seasoned (see list of ingredients) and finally with either the sweet shadow from my KB = spice vinegar cream = I call it a “sweet shadow” >>>> or a balsamic vinegar to taste. As soon as everything is steaming properly with gravy from my KB = gravy for dark sauces à la Biggi >>> or one of your choice on the shelf and stew the goulash for 20 minutes.
- During this time the side dishes can be made. You can find suitable recipes for the side dishes in my cookbook (folder = side dishes).
- When the chicken breast goulash is cooked through, just set the sauce (if necessary) and enjoy.
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