Summary

Ingredients

• 200 g chicken breast fillet (s)
• 2 tablespoon olive oil
• 1 teaspoon soy sauce
• 1 shot whiskey, if you like
• 1 tablespoon cornstarch
• 0.5 teaspoon ½ paprika powder
• a bit salt
• some pepper
• some chilli pepper (s), dried, to taste
• 2 medium carrot (s)
• 0.5 tablespoon ½ butter
• 0.5 ½ small onion (s)
• 0.25 tablespoon ¼ cane sugar
• 60 ml vegetable stock
• 40 ml heavy cream
• 1 tablespoon parsley, fresh
• a bit salt
• some pepper

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Instructions

1. Cut the chicken breast into bite-sized pieces.
2. In a bowl, stir together the olive oil, soy sauce, whiskey, cornstarch, a little paprika, salt, pepper and chilli. Add the chicken breast, stir well again and set aside.
3. Peel the carrots and cut into any pieces. Finely chop the onion.
4. Melt the butter in a saucepan. Fry the onion until translucent. Add the sugar, caramelize and deglaze with the stock. Add the carrots, stir and simmer for 15-20 minutes.
5. In the meantime, mix the cream with salt, pepper and the chopped parsley. Fry the chicken breast in a pan until crispy. Add the cream mixture to the carrots. Season a little if necessary.
6. Tip: If you don`t want to do without a potato side dish, you can cook it with the carrots in the form of cubes.