Chicken pan with vegetables

Ingredients for 3 servings:

• 500 g chicken breast fillet(s)
• 200 g asparagus
• 300 g mixed vegetables, frozen or fresh (young carrots, peas)
• 1 onion(s)
• ¼ liter chicken broth
• 200 g crème fraîche or sour cream
• 1 tbsp flour
• 2 tbsp butter
• ½ tsp sage, dried
• Salt and pepper from the mill
• 1 pinch of cayenne pepper
• 1 pinch of nutmeg
• 1 pinch(s) of sugar
• 3 tsp parsley, chopped
• 1 tsp dill, finely chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

If using fresh vegetables, clean and, if necessary, cut into bite-sized pieces. Peel and wash the asparagus and cut into 2 cm long pieces. Cut the flesh into strips and finely dice the onion. Set the asparagus heads aside and boil the pieces in salted water in a separate pot for a total of 8 minutes. Only add the heads after 3 minutes, as they cook faster. Then pour into a sieve and refresh with cold water. Drain. Lightly fry the chicken breast strips in the butter. Remove and set aside. In the remaining butter (add a little more if necessary), sauté the onions with the lid closed for 3 minutes. Remove the lid and sprinkle the onions with the flour. When the flour is lightly browned, deglaze with the chicken stock. Add the crème fraîche and bring everything to a boil. Now add the sage, spices, sugar and the remaining vegetables, stir to combine and bring back to a boil. After about 3 minutes, add the asparagus and simmer over low heat with the lid closed for about 10 minutes, until the vegetables are cooked through but still have a bite. Add the chicken breast strips, stir, and bring back to a boil. Season to taste, add the parsley and dill, stir in, turn off the heat, and let simmer for another 3 minutes with the lid closed. Tomato wedges or red bell pepper strips are good accompaniments. Rice goes best with this dish.