John Myers
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Sliced chicken Breast in Leek Vegetables
The perfect sliced chicken breast in leek vegetables recipe with a picture and simple step-by-step instructions.
For the shredded meat:
- 2 Chicken breast cutlet
- 0,5 Onion in strips
- 0,5 Solo garlic
- 2 tablespoon Wok oil
- 2 teaspoon Gyros spice
For the vegetables:
- 3 Leek sticks young
- 20 g Clarified butter
- 3 Bacon slices in cubes
- 100 ml Cream
- 100 ml Broth
- 1 handful Baby carrots from the freezer chest
- 1 handful Sauce binder light
- Black pepper from the mill
- Salt
- Freshly grated nutmeg
- Cut the schnitzel into very fine strips and mix with the specified ingredients. Cover with cling film and marinate for a few hours. Then brown very quickly in a dry pan over high heat and set aside.
- For the vegetables, cut the leeks into not too thin slices and sauté them in the heated clarified butter in a large saucepan; Scatter the bacon cubes on top and continue frying until they are translucent.
- Mix the cream with the broth and deglaze the vegetables with it. Add the seared meat and simmer everything covered for about 10 minutes over a mild heat.
- Because I was still missing some color for the eye, I added a handful of baby carrots. Bring the mess to the boil with a little sauce thickener, season with pepper, salt and nutmeg and serve with potatoes.
- It was delicious, even if it didn’t look as good as my standard (I didn’t even have parsley in the house).
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