Turkey – zucchini – pan with chanterelles

Ingredients for 4 servings:

• 4 turkey escalopes, shredded
• 1 tbsp oil
• 1 onion(s), diced
• 3 cloves garlic, chopped
• 2 zucchinis
• 1 can chanterelles
• 10 cherry tomatoes or cocktail tomatoes
• some broth, instant
• 1 tsp salt
• some pepper, from the mill
• 1 tsp curry powder
• ½ tsp paprika powder, hot
• 200 ml Cremefine, or cream
• 2 handfuls of beans, green, frozen, as desired

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

ww – suitable, light and delicious

Chop the meat, season with salt and pepper, and sear on all sides in a little oil in a large, preferably non-stick pan. Add the diced onion and garlic and fry. If you like, add the beans. Cut the zucchini into thin slices and add a little water. Season and simmer for 2 minutes. Drain the chanterelles well; if they are very large, cut them in half and add them. You can of course also use fresh chanterelles. Now add the halved or quartered tomatoes and the cream substitute. Stir carefully so the tomatoes don’t go bad too much and season again with salt, pepper, and curry powder if desired. We serve it with rice. Tip: This also tastes good as a vegetarian version, but then you need to add more seasoning, as the zucchini quickly tastes bland.