Summary

Ingredients

• 500 g asparaus
• 400 g chicken breast fillet (s)
• 250 g carrot (s)
• 150 g peas, (frozen)
• 30 g butter or mararine
• 200 ml poultry stock
• 4 tablespoon whipped cream
• 20 g capers, (with stock)
• 1 tablespoon flour
• Lemon juice, (1-2 tablespoon)
• salt
• sugar
• Pepper, whiter
• some chervil, fresher

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Instructions

1. Thaw the peas, peel the asparagus and carrots and cut into short pieces (or slices). Cut the meat into pieces about 2cm in size.
2. Sauté the asparagus and carrots in a large saucepan in the butter (or margarine) for about 5 minutes, stirring, and season with salt and a good pinch of twitch. Then salt and sauté the meat until it is white all around.
3. Dust the flour over the ragout and sweat while stirring. Pour in the chicken stock and cream, stir vigorously and bring to the boil. Cover and cook for 5 minutes over low heat, then add the peas and cook for another 5 minutes.
4. Add the capers with the stock, stir in and season with lemon juice and pepper.
5. Let the ragout soak for a few minutes on the switched off stove and serve sprinkled with the chervil.
6. Rice or boiled potatoes also go well with this.