Summary

Ingredients

• 6 chicken schnitzel
• 250 g zucchini
• 250 g carrot (s)
• 250 g bell pepper (s)
• 250 g tomato (s), peeled or optionally canned tomatoes
• 100 g leek
• 50 g celery or 1 tablespoon celery salt
• 2 tablespoon flour
• 2 cup meat broth
• 4 slices cheese (, Chester or Dutch)
• 125 ml cream
• Parsley, chopped
• Clarified butter
• salt
• Cayenne pepper
• Chicken seasoning
• 1 sachet rice

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Instructions

1. Cut the chicken into strips and fry in clarified butter. Cut the cleaned vegetables into strips, add and stew everything for 30 minutes while turning.
2. Dust with flour, turn again, pour in the meat stock, season, bring to the boil and simmer for a few minutes. Melt the cheese in it. Stir in the cream and parsley and season with the spices.
3. Cook the rice according to instructions and fold in.