in Recipes

Chicken breast fillet with carrot and leek vegetables

updated

Spread the love

Ingredients for 4 servings:

  • 1 kg carrot(s)
  • 800 g chicken breast fillet(s)
  • 1 stalk(s) leek
  • 200 ml crème fraîche
  • 75 g butter
  • 500 ml vegetable stock
  • curry powder
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Peel and thinly slice the carrots and leeks, then fry them in butter. Season the chicken breast with salt and fry in butter, then season with pepper. Add the cooked vegetable broth to the vegetables, then add the chicken breast and simmer over low heat until cooked through. Stir in the crème fraîche, season with salt, pepper, and curry powder, and serve.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Scrambled tofu tandoori style with spicy fried potatoes

Baked Chioggia beetroot with feta cheese and lime dressing