Summary

Ingredients

• 600 g chicken breast
• 1 small Can (s) mushrooms
• 1 small Can / s peas and carrots
• 1 small Glass asparagus
• 1 cup crème double (crème légère)
• 100 ml vegetable stock
• 0.5 teaspoon ½ salt
• 1 teaspoon thyme
• 8 medium potato (s)
• 0.5 ½ pack cheese, light (max. 17% fat), grated
• 2 tablespoon oil (rapeseed oil)
• 1 dash white wine, dry or semi-dry
• 0.5 teaspoon ½ curry powder
• 0.5 teaspoon ½ black pepper
• 0.5 teaspoon ½ paprika powder

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Instructions

1. Wash the meat, pat dry and cut into small pieces. Season with a little salt, pepper, paprika powder and curry powder. Sear the meat in the meanwhile heated rapeseed oil in an ovenproof saucepan.
2. In the meantime, drain off the asparagus, peas, carrots and mushrooms, keeping half of the mushroom stock. Wash, peel and thinly slice the potatoes.
3. Add these potato slices, vegetables and mushrooms to the fried poultry and cook for a few minutes.
4. Make a sauce from the crème légère, the mushroom broth and the vegetable broth, the thyme and the white wine and distribute it over the food. Sprinkle the whole with the grated cheese.
5. Baked in a preheated oven at 180 ° C for about 10 minutes. Serve hot.
6. This is served with exactly the same white wine that was used for cooking.
7. For WW-lers: The whole thing has 7.5 pts per person.