John Myers
Contents
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Ingredients
- 350 g Chicken breast fillet
- 1 Onion
- 2 Carrots
- 150 g Frozen peas
- 200 ml Vegetable broth
- 100 ml Cream
- Salt pepper
- 1 pinch Chili
- 1 tsp Food starch
- 1 tbsp Clarified butter
Instructions
- Wash the chicken breast fillet, pat dry and cut into strips. Peel the onion and cut into fine rings. Peel and slice the carrots.
- Heat the clarified butter in a pan and fry the shredded meat in it, add the onions and fry for about 2-3 minutes. Deglaze with vegetable stock and add the prepared carrots. Let the lid simmer for about 10 minutes. Add the frozen peas and simmer for another 7-10 minutes. Pour the cream on, bring to the boil.
- Mix the cornstarch with a little water and use it to thicken the sauce. Season to taste with salt, pepper and chilli.
- Serve with pasta of your choice or rice.
- Mixed green salad tastes good with it.
Nutrition
Serving: 100gCalories: 140kcalCarbohydrates: 2gProtein: 12.4gFat: 9.2g
