Summary

Ingredients

• 600 g chicken breast fillet (s)
• 1 onion (s)
• 500 g carrot (s)
• salt and pepper
• Paprika powder
• parsley
• 0.25 liter ¼ condensed milk, 4% or cream
• 1 tablespoon oil
• 0.25 liter ¼ vegetable stock
• 1 tablespoon cornstarch or sauce thickener
• 100 g herbal cream cheese, reduced fat

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Instructions

1. Cut the chicken breast fillet into fine strips. Peel the onion and cut into fine cubes. Fry both together vigorously in oil.
2. Peel the carrots, cut into slices or cubes and roast them briefly. Season everything well, add herbal cream cheese and fill up with broth. Cook covered until the carrots are done. Then sprinkle the sauce binder, fill up with condensed milk or cream and bring to the boil again briefly. Sprinkle with parsley.
3. Mashed potatoes, rice or ebly and salad go well with it.