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Chicken strips with carrots and potatoes

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Ingredients for 2 servings:

  • 150 g chicken breast fillet(s)
  • 4 m.-sized potatoes
  • 2 thick carrots
  • 1 cup vegetable broth
  • 1 tsp, heaped Café de Paris (spice)
  • 1 shot of red wine
  • some whipped cream
  • 100 g basmati rice
  • salt and pepper
  • Oil for frying, e.g., pistachio oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

goes well with a little rice

Peel the potatoes and carrots and cut into chunks. Cut the meat into strips. Boil the potatoes. Once they’re cooked through, sear the potatoes, carrots, and chicken strips until they’re nicely toasted. Personally, I find pistachio oil works best for frying. Meanwhile, cook the rice. Deglaze the pan with the stock, add the red wine, cream, spice mix, salt, and pepper, and simmer for a few minutes. Delicious!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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