Pan Of Vegetables with Chicken

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Course
Cuisine European
Servings (Default: 3)

Ingredients

  • 400 g chicken breast fillet (s), alternatively turkey breast
  • 3 carrot (s)
  • 2 leeks
  • 250 ml chicken broth
  • 2 tablespoon crème fraîche
  • salt and pepper
  • Paprika powder
  • oil
Pan Of Vegetables with Chicken
Pan Of Vegetables with Chicken

Instructions

  1. Wash the meat and cut into strips that are not too thin. Wash the carrots and leeks. Cut the carrots into slices and the leek into small pieces.
  2. Heat the oil in a pan, add the meat and season with salt, pepper and paprika powder. Remove the meat when it is well seared. Put the carrots and leeks in the pan, fry them briefly, then deglaze with the stock and cook the vegetables al dente for about 5 - 7 minutes. Add the meat and let it simmer for 1 - 2 minutes, then remove everything from the heat. Stir the crème fraîche into the sauce and season again to taste.
  3. Noodles go very well with this.
  4. Tip: Depending on the season, you can add a little something to the vegetables, for example with kohlrabi or paprika.

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