Chicken with Stir Fry Vegetables
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 400 g minute schnitzel from chicken
- 0.5 ½ head broccoli
- 1 bell pepper (s), red or yellow
- 3 carrot (s)
- 200 g mushrooms
- 3 spring onion (s)
- 200 g sour cream
- 100 g cream cheese
- salt and pepper
- Paprika powder
- Chicken seasoning
- some sauce thickener, lighter, possibly
- Fat for frying
Print Recipe
Pin Recipe Instructions
- Wash and chop all the vegetables. Pre-cook the broccoli, bell pepper and the carrots together in a large saucepan. Season the chicken schnitzel well on both sides with salt, paprika and the poultry seasoning.
- Drain the vegetables. Now put the fat in a large pan or the stock pot and fry the mushrooms in it, add the pre-cooked vegetables and season well with salt and pepper.
- Now add the sour cream and cream cheese. Let everything simmer on low heat. Add the spring onions to the sauce and let simmer.
- Meanwhile, fry the chicken well on both sides and cook in the oven for another 10 minutes at approx. 120 ° C.
- Finally, the sauce can be seasoned again as you like and, if necessary, thickened with a slightly light sauce thickener. We ate potato wedges with it.
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