Sliced chicken with Leek Cream Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 125 g leek
- 50 g sunflower seeds
- 500 g chicken breasts
- 2 tablespoon clarified butter
- salt and pepper
- 1 cup cream
- 100 ml broth
- 1 dash white wine
- 0.5 ½ lemon (s), grated zest (organic)
Print Recipe
Pin Recipe Instructions
- Finely chop the leek and sunflower seeds. Chop the meat into bite-sized bites and fry in the hot clarified butter, season and remove. Briefly toast the chopped ingredients in the roasting set, deglaze with cream and bouillon, add a dash of white wine if necessary. Bring to the boil and season with lemon zest, salt and pepper. Put the meat back in and let it get hot for a moment.
- In addition, e.g. spiral noodles.
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