Chicken and Vegetable Sauce from Pan

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 500 g chicken breast
  • 1 medium zucchini
  • 1 medium peppers
  • 250 g cherry tomato (s)
  • 200 ml cream
  • 300 ml water
  • some salt and pepper
  • some flour to thicken
  • 2 teaspoons vegetable stock, instant
Chicken and Vegetable Sauce from Pan
Chicken and Vegetable Sauce from Pan

Instructions

  1. First, the chicken breast is fried in one piece. In the meantime, dice the peppers, the tomatoes in four halves and the zucchini in slices and cut them into eight pieces. When the chicken breast is done roasted, it is cut into small pieces and fried again with the vegetables, a little salted and seasoned with pepper. Then the cream is mixed with the water and 2 teaspoons of vegetable stock and added to the vegetables and meat in the pan.
  2. Now add a little flour if you like, so that everything becomes a little firmer and let it boil.
  3. Noodles also taste very good.
  4. Tip: Of course, other vegetables can also be used. The sauce tastes great even without meat.

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