Summary

Ingredients

• 400 g chicken breast
• 150 g beans, reen, fresh
• Salt water
• 100 g breakfast bacon in slices
• 200 ml vegetable stock
• 2 teaspoons sour cream, reduced fat
• 1 onion (s)
• mushrooms (e.g. mushrooms, quantity as desired), fresh or canned
• curry
• salt and pepper
• olive oil
• Chilli flakes
• Paprika powder
• food starch

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Instructions

1. Cut the chicken breast into bite-sized cubes and marinate with olive oil, salt, pepper, curry, chilli flakes and paprika powder. The curry powder should predominate.
2. While the marinade works, wash the beans, cut off the ends and cut into pieces about 5 cm in size. Cook in salted water for 5 minutes.
3. In the meantime, cut the bacon into cubes, the onion into rings and the mushrooms into slices.
4. When the beans are ready, remove them from the water and sear the chicken breast in a pan. Then transfer the meat to a bowl and fry the onions and bacon.
5. After 1 - 2 minutes add the mushrooms and beans. After another 3 minutes add the chicken breast, the sour cream and the vegetable stock and bring everything to the boil. After 1 - 2 minutes of cooking time, thicken the sauce with cornstarch.
6. Rice goes best with it.