John Myers
Ingredients for 4 servings:
- 500 g chicken breast fillet(s)
- Nutmeg, freshly grated
- 2 onions
- 3 tbsp oil
- 300 g peas, frozen
- 125 ml vegetable stock
- 1 cup of cream, approx. 200 g
- 100 g horseradish, fresh
- salt and pepper
- 1 pinch(s) of sugar
- n. B. Parsley for decoration
Instructions
Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 15 minutes
Wash the chicken breast fillet, pat dry, and cut into strips. Season the meat with freshly grated nutmeg. Adjust the amount as needed. Let the meat rest for about 30 minutes. Peel the onions, halve them, and slice them into thin strips. Heat a pan, add the oil, and fry the chicken strips vigorously in batches, then remove them from the pan. Sauté the onion strips in the frying fat until translucent. Add the frozen peas. Mix in the vegetable stock and cream and cook for about 10 minutes until al dente. Stir in the grated horseradish and season the dish with salt, pepper, and a pinch of sugar. Return the chicken strips to the pan with the sauce, heat briefly, and serve. Potatoes or mashed potatoes go well with the spicy chicken strips. Depending on the freshness of the horseradish, the sauce can be quite spicy. Tip: Grating fresh horseradish is very tear-inducing. I get industrially produced horseradish without preservatives, fresh from my trusted butcher.
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