Summary

Ingredients

• 400 g chicken breast
• salt
• pepper
• Spice mixture (gyros spice), or curry powder
• 5 tablespoon wheat flour
• 250 g carrot (s)
• 1 small onion (s)
• 150 g whipped cream
• 250 ml vegetable stock, hot
• 150 g peas, frozen or canned
• 3 tablespoon oil

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Instructions

1. Rinse the chicken breast briefly under cold running water, pat dry and cut into pieces the size of goulash. Season with salt, pepper and gyros spices. Turn the meat pieces in flour, knock off excess flour.
2. Peel the carrots and cut into slices, halve if necessary. Dice the onion.
3. Heat oil in a pan. Fry the pieces of meat in it until crispy and cook for about 3 minutes. Add the onion cubes and sauté until translucent. Take the cooked chicken pieces out of the pan and keep warm, deglaze the roast with the cream and stock and bring to the boil. Add the carrots and cook in the cream sauce for about 7-10 minutes. In between, test whether they are soft enough. Just before serving, add the peas and meat to the sauce and heat. The sauce is more liquid than creamy.
4. Serve with pasta or rice.