Creamy Stir-fry with Chicken
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 chicken breast
- 1 small Can (s) mushrooms
- 1 small zucchini
- 1 handful beans, green, frozen
- 4 cherry tomato (s)
- 1 onion (s)
- 1 clove garlic
- 1 cup cream
- 1 twig (s) lovage
- 1 sprig savory
- salt and pepper
- Herb (s) for sprinkling (e.g. garden herbs and Italian herbs)
- some cornstarch
- some oil
Print Recipe
Pin Recipe Instructions
- Cut the chicken breast into pieces, season with pepper and the herbs for sprinkling, add a little cornstarch and mix.
- Pour hot water over the beans and let them thaw. If fresh beans are used, they should be precooked for a few minutes. Cut the zucchini into pieces. Chop the onion and garlic. Cut tomatoes in halves or quarters.
- Heat some oil in a pan and sear the meat in it for a few minutes. Take out of the pan.
- Now sauté the onion and garlic in the same pan. Add zucchini and beans and fry briefly. Put the mushrooms with the canned liquid in the pan, add the chopped herbs and top up with cream. Season with the herbs for sprinkling, simmer until the vegetables are cooked through.
- Put the meat back in the pan with the vegetables, bring to the boil briefly, if necessary tie with a sauce thickener to the desired consistency. Finally fold in the tomatoes, bring to the boil again, season to taste and serve!
- Tip: Aubergine also tastes delicious and if you like it spicy, you can add some chilli.
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