Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- Noodles go very well with this.
- Tip: Depending on the season, you can add a little something to the vegetables, for example with kohlrabi or paprika.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below