Chicken breast strips with mushrooms and carrot strips

Ingredients for 4 servings:

• 1 kg chicken breast fillet(s)
• 6 carrots
• 2 cans of mushrooms or about 400 g of fresh mushrooms
• 1 tbsp mustard
• 600 ml chicken broth
• 200 g crème fraîche
• 4 pinches of curry
• 2 pinches of turmeric
• Peanut oil for frying
• salt and pepper
• 200 g Emmental cheese, grated, amount according to taste

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

in a mustard-curry sauce topped with Emmental cheese, for a large casserole dish

Cut the chicken breast fillet into strips and fry briefly in a pan with peanut oil. In the meantime, peel the carrots and cut them into long sticks. Drain the mushrooms or finely chop fresh mushrooms. Spread the fried chicken strips evenly in a large casserole dish and cover. Brown the mushrooms and carrot sticks in the pan as well. In the meantime, combine the chicken stock with the cup of crème fraîche and add a tablespoon of mustard. Mix everything well. When the mushrooms and carrot sticks are well browned, add the stock and season with curry and turmeric. Let everything simmer for 5 minutes. In the meantime, preheat the oven to 170 degrees Celsius (convection oven). After 5 minutes, spread the contents of the pan over the chicken strips and top with the grated Emmental cheese. Place the casserole dish on the middle rack of the oven and bake the casserole for 25 minutes. After about 12 minutes, stir everything gently. Serve with tagliatelle.