Chicken with creamy vegetable sauce
TM31 TM5 TM6

Chicken with creamy vegetable sauce

Ingredients

  • 400 g water
  • 130 g carrots, cut in pieces
  • 60 g celeriac, cut in pieces
  • 25 g fresh parsley, leaves only
  • 1 chicken stock cube (for 0.5 l)
  • 600 g chicken breasts, cut in strips (5 x 2 cm)
  • ½ tsp salt, plus extra to taste
  • ¼ tsp ground black pepper, plus extra to taste
  • 150 g button mushrooms, cut in slices
  • 30 g plain flour
  • 100 g cream
  • 1 tsp Worcestershire sauce (optional)
  • 1 tsp lemon juice
  • 30 g butter, cut in pieces

Nutrition
per 1 portion
Calories
1432 kJ / 342 kcal
Protein
39 g
Carbohydrates
10 g
Fat
16 g

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