John Myers
Contents
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Ingredients
- 1 Broccoli
- Salt
- 250 g Mushrooms brown
- 2 middle Onions
- 400 g Sliced chicken breast fillet
- 2 tbsp Vegetable oil
- 2 tbsp Tomato paste
- 1 small can Tomatoes peeled canned
- 400 ml Vegetable broth hot
- 200 g Cream
- 1 shot Red wine vinegar
- 1 pinch Sugar
- Hickory smoke salt
- Pepper White
- 1 tsp Sweet paprika
- 2 tsp Gyro sausage
- 2 Tomatoes
- 60 g Parmesan in one piece
- 2 tbsp Frozen herbs of Provence
- 1 tsp Honey liquid
Instructions
- Clean the broccoli, cut into florets and wash. Cook in boiling salted water for about 8-9 minutes until al dente. Drain and rinse with cold water. Brush off the mushrooms, halve and slice depending on the size. Peel and dice the onions.
- Heat the oil in a large pan and fry the meat all over. After 5 minutes add the onions and mushrooms and fry for another 5 minutes. Stir in the tomato paste and fry briefly.
- Roughly chop the peeled tomatoes and place in the pan, stir in the vegetable stock, cream, red wine vinegar and sugar. Bring everything to the boil, season lightly with hickory smoke salt and white pepper, add paprika powder and gyro seasoning. Simmer over medium heat for about 20 minutes.
- In the meantime, cut into the tomatoes in a cross shape and pour boiling water over them. Cut out the stem end and peel off the skin, dice the tomatoes. Grate the Parmesan.
- When the cooking time is over, add the cheese to the sauce and let it melt. Add the diced tomatoes, broccoli, Provence herbs and honey to the pan and heat. Adjust again with the spices and serve. Rice or noodles go well with this - we had rice and lamb's lettuce with a lemon vinaigrette. Bon appetit and have fun cooking at home :-).
Nutrition
Serving: 100gCalories: 132kcalCarbohydrates: 2.8gProtein: 2.2gFat: 12.6g
