Summary

Ingredients

• 2 chicken breasts, cooked, skinless
• 1 large carrot (s), cleaned and sliced
• 1 cup peas, frozen
• 0.5 stick ½ leek, cleaned and cut into rings
• 1 teaspoon capers, and about tablespoon caper liquid
• 400 ml chicken broth
• 1 tablespoon lemon juice
• salt and pepper
• 1 tablespoon herb butter
• 1 tablespoon flour

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Instructions

1. Cut the chicken into pieces.
2. Prepare a roux from herb butter and flour, fill up with the chicken broth while stirring constantly with the whisk and bring to the boil once. Then let the peas, carrots and leek simmer for about 5 minutes. Add the meat, season with capers, caper liquid, lemon juice, salt and pepper. Let simmer again briefly.
3. Jasmine rice tastes good with it.