Low-carb chicken and mushroom ragout

Ingredients for 4 servings:

• 350 g chicken breast fillet(s)
• 350 g mushrooms, fresh
• 100 g carrot(s)
• 100 g shallot(s)
• 2 garlic cloves
• 250 ml meat broth or vegetable broth, unsalted
• 1 tbsp, crushed paprika powder, sweet
• 1 tsp, levelled white pepper, finely ground
• n. B. Salt
• some clarified butter for frying
• 1 ½ tbsp wheat flour
• 1 tbsp paprika powder, sweet
• 1 tsp white pepper, finely ground
• 1 tsp salt

Instructions

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

with fresh mushrooms

Cut the chicken breast fillets into thin strips. Clean the mushrooms and thinly slice them if desired. Clean the carrots and finely dice them. Peel the shallots and garlic cloves and finely dice them. Mix the flouring ingredients together with the meat strips in a plastic bag and mix to combine. Dust the meat in a colander and sear or brown it all over in hot clarified butter. Then remove the meat, cover, and keep warm. Fry the mushrooms and carrots in the frying fat, add the finely diced shallots and garlic, and sweat them gently. Then stir in the meat strips with the spices, deglaze with the stock, and season with salt. Close the roasting pan. Bring the dish to a boil and simmer gently for about 10 minutes, until the ragout is cooked through and the onions are slightly softened. Season the chicken and mushroom ragout again with salt if necessary before serving. Serve with rice or fresh, crispy baguettes.