John Myers
Chicken Fillet in Vegetable Cream
The perfect chicken fillet in vegetable cream recipe with a picture and simple step-by-step instructions.
- 300 g Chicken inside fillets
- 2 Piece Medium sized carrots
- 1 Piece Medium-Sized zucchini
- 1 Piece Diced onion
- Oil for frying
- 300 ml Water
- 100 ml Cream
- 1 tbsp Balsamic Crema Bianco
- 3 tbsp Alternatively white wine
- 1 bag Maggi FIX for pepper and cream slices
- Salt
- I usually cook everything fresh, but every now and then it can be a ready-made mixture of spices. But everyone decides for himself.
- Wash and clean the fillet and cut into pieces that are not too small, about 3 pieces of one fillet. Peel the carrots, wash the zucchini. Cut both into very fine strips. (I used the scrap of my wand, the coarsest slice.) Cut the onions into cubes.
- Heat the oil in a larger pan and fry the chicken fillet in it for a few minutes. Salt. Take out of the pan. Put the onions in the frying fat and brown a little. Add carrot and zucchini strips and sauté
- Add the water, cream and balsamic vinegar and stir in the Maggi Fix. Bring everything to the boil, stir well and simmer gently for 5 minutes on low heat.
- Add the meat again and heat in it for a few minutes. Possibly season with a little salt. Do not add any pepper, it is spicy and peppery anyway. Delicious.
- We had ribbon noodles with it, but rice also goes very well with it.
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