Summary

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

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Instructions

1. 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.
2. 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.
3. The whole thing has 4 points per serving.
4. Served with potatoes 2 additional points.