Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 400 g chicken breast fillet (s)
- 1 small Can (s) mushrooms
- 1 small can peas with carrots
- 400 ml milk, 0.3% fat
- 2 tablespoon white wine, drier
- 4 teaspoon cornstarch
- 100 ml broth
- 1 teaspoon sunflower oil
- 1 glass asparagus in pieces
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Brush a teflon pot with 1 teaspoon of oil. Cut the meat into cubes, season with salt and pepper and fry briefly. Top up with broth and white wine. With the lid closed, finish cooking the meat.
- Then add the mushrooms, peas with carrots and asparagus - all drained - one after the other. Finally add the milk and cornstarch and bring to the boil again until everything has the right consistency. Season to taste with salt and pepper.
- The whole thing has 4 points per serving.
- Served with potatoes 2 additional points.
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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.
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