John Myers
Chicken Goulash with Leftovers
The perfect chicken goulash with leftovers recipe with a picture and simple step-by-step instructions.
Chicken goulash
- 300 g Brussels sprouts (leftovers)
- Salt, gourmet pepper to taste
- 600 g Chicken breast fillet
- 250 g Mushrooms brown
- 1 Shallot
- 1 Glass Chicken stock
- 100 ml Cream
- 1 small can Tomato paste
- 100 g Tagliatelle
- Rapeseed oil to taste
- Clean and wash the remaining Brussels sprouts and cook in a little boiling salted water on a low heat for about 20 to 25 minutes. In the meantime, wash the chicken breast fillets and pat dry with kitchen paper. Then cut into cubes.
- Heat the rapeseed oil in a saucepan, then add the chicken cubes and fry briefly. Season with salt and gourmet pepper. Peel the shallot, put in a lightning chopper, chop. Clean the mushrooms, wash them if necessary, add them to the meat and fry them for 3 to 4 minutes.
- Deglaze with the chicken stock and cream, stir in the tomato paste and cook over low heat for about 5 minutes. In the meantime, put the ribbon noodles in boiling salted water and cook according to the instructions. Drain and chill.
- After cooking, drain the Brussels sprouts in a colander. Season the chicken goulash to taste and maybe spice it up. Two flat plates take the chicken goulash, the cooked Brussels sprouts and the boiled tagliatelle on top and serve.
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