Chicken steak in white wine, mushroom, and onion sauce with vegetable rice

Ingredients for 4 servings:

• 600 g chicken breast fillet(s) without skin
• 1.45 liters of water
• Vegetable broth, granulated
• olive oil
• 3 cup(s) long grain rice
• 2 bell peppers
• 1 garlic clove(s)
• 250 g peas and carrots, frozen or canned
• 40 g butter
• 150 ml white wine
• 3 sprigs of tarragon
• 2 onions
• 1 can mushrooms (heads)
• some sauce thickener, light
• oil
• salt and pepper
• curry powder

Instructions

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

Own creation light and digestible

Pat the chicken breast fillets dry with kitchen paper. Cut the fillets into equal-sized steaks. Season the meat on both sides with salt and pepper. Pour 300 ml of water into a casserole dish and season with granulated stock, adding more salt and pepper if desired. Fry the fillets in a little oil until lightly browned. Once browned, place the fillets in the prepared casserole dish and cook in the oven at 170°C (350°F) for 50 minutes. Pour 750 ml of water into a large pan and heat. Add the rice. Wash, deseed, and strip the bell peppers, then add them. Add 1 tablespoon of vegetable stock and stir in. Season with pepper if desired. Cover and simmer for 15 minutes. Then add the peas and carrots. Chop the garlic clove and add it. Cover and simmer for another 5 minutes. Stir frequently and add more water if the mixture becomes too dry. Drain and slice the mushrooms. Peel and slice the onions. Lightly fry both in a little oil. Combine the wine, butter, and 400 ml water in a saucepan and stir. Season with granulated stock. Add the tarragon sprigs and simmer until the alcohol in the wine has evaporated. Season with salt, pepper, and curry powder, and discard the tarragon sprigs. Thicken with a sauce thickener and season again to taste. Arrange the vegetable rice and chicken steaks on plates and pour the sauce over the meat.