Summary

Ingredients

• 1 teaspoon olive oil
• 1 medium onion (s)
• 400 g broccoli
• 1 small Jar peas, frozen
• 240 g chicken breast fillet (s)
• 1 teaspoon flour
• 50 ml cream, for boiling, 15% fat
• 100 ml milk, 1.5% fat
• 200 ml vegetable stock
• 1 teaspoon curry powder
• salt and pepper

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Instructions

1. Peel and finely dice the onion, chop the chicken breast fillet. Cut the broccoli into small florets and stew until al dente.
2. Heat the olive oil in a pan and fry the chicken breast fillet in it. Add the onion and cook with it. Add the peas and broccoli and mix everything together well. Now pour in the vegetable stock and cook for about 4-5 minutes. Dust with the curry powder. Then mix the flour, cooking cream and milk together and add to the pan. Bring everything to the boil carefully and let it boil down a little more to the desired consistency. If the sauce is too thick for you, you can add a small sip of milk.
3. Finally, season to taste with salt, pepper and, if necessary, curry powder.
4. With 150 g cooked rice according to the old WW program a total of 7.5 p.