Summary

Ingredients

• 4 chicken breast fillet (s)
• 300 g mushrooms (brown)
• 400 g carrot (s)
• 1 leek
• 1 tablespoon clarified butter
• salt
• Black pepper, freshly ground from the mill
• Paprika powder, noble sweet
• 0.25 liter ¼ chicken broth
• 1 tablespoon lemon juice
• 2 tablespoon sauce thickener, (for light sauces)
• 200 ml cream
• 0.5 ½ bunch chervil

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Instructions

1. Rinse the chicken breast fillets under cold running water, pat dry and cut into strips.
2. Clean and quarter the mushrooms. Clean, peel and cut the carrots into small cubes.
3. Clean the leek, cut the stick in half lengthways, wash thoroughly, drain and cut into strips.
4. Heat clarified butter in a saucepan. Fry the pieces of meat while turning them, sprinkle with salt, pepper and paprika. Remove the meat and keep it warm.
5. Put the leek and mushrooms in the saucepan and sauté while stirring.
6. Add diced carrots and sauté with them. Season everything with salt, pepper and paprika and add the broth and lemon juice. Cover and cook the vegetables over low heat for about 5 minutes.
7. Thicken the vegetable mixture with a sauce thickener. Add the shredded meat and heat again over low heat.
8. Stir in the cream and season again with salt, pepper and paprika.
9. Rinse the chervil, pat dry, pluck the leaves from the stalks and finely chop. Serve the strips sprinkled with chervil.
10. We also have rice or ribbon noodles, but it also tastes very good with a baguette