John Myers
Ingredients for 6 servings:
- 1 kg chicken breast or turkey breast
- 1 liter chicken broth
- 200 g whipped cream
- 2 lemons
- 150 g onion(s)
- 500 g vegetables (Kaisergemüse), frozen
- 200 g peas, frozen, young
- 200 g asparagus, from the jar with juice
- 400 g mushrooms, fresh
- 25 g cornstarch
- 2 eggs
- 1 pinch(s) of pepper
- possibly vegetable broth
Instructions
Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 2 hours 50 minutes
low-carb, high in protein, in cream sauce
Cook the chicken breast in the chicken broth for about 1 hour until tender. Remove the meat and shred it into small pieces. Return the meat to the broth. Bring to a boil with the diced onion. Pour in the lemon juice and cream. Add the frozen vegetables and cook for about 10 minutes until al dente. Cut the asparagus spears into thirds. Add the asparagus pieces, asparagus liquid, and sliced mushrooms to the pot and simmer until the vegetables are al dente. Finally, thicken with cornstarch and stir in the beaten eggs. Season to taste with pepper, lemon juice, and vegetable broth. Approx. 406 kcal per serving.
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