Summary

Ingredients

• 400 g chicken fillet (s), shredded
• 2 tablespoon oil, neutral
• 1 zucchini, cut into small cubes
• 1 bunch spring onion (s)
• 1 mild pepper
• 2 tablespoon mustard, coarser
• 200 ml chicken broth
• 150 ml cream
• 0.5 ½ bunch parsley
• Chilli, from the mill

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Instructions

1. Heat the oil in a large pan and fry the chopped chicken fillet (possibly flour) in it until golden brown. Add the spring onion rings and the zucchini cubes and fry with them. Season with mustard, stir well, pour in the stock, add the cream and simmer for approx. 10 minutes. Depending on the thickness of the sauce, it may thicken, but it is usually not necessary (especially not if the chicken fillet strips are floured). Finally mix in the chopped parsley.
2. You can vary a little with mustard and hot peppers, it can be less, but it can also be a little more depending on the type of mustard and your preference for spiciness. Finally, season with salt and pepper and a few turns of chilli from the mill and serve with cooked rice.
3. If you want to make the whole thing a little lower in calories, you swap the cream for Cremefine 7%.