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Ingredients
- 400 g d'eau
- 130 g de carotte, coupée en morceaux
- 60 g de céleri-rave, coupé en morceaux
-
25
g de persil frais, les feuilles seulement
or 25 g de feuilles de céleri branche -
1
cube de bouillon de volaille
or 1 c. à café bombée de fond de volaille - 600 g d'escalopes de poulet, coupées en lanières (5 x 2 cm)
- ½ c. à café de sel, à ajuster en fonction des goûts
- ¼ c. à café de poivre moulu, à ajuster en fonction des goûts
- 150 g de champignons de Paris frais, coupés en lamelles
- 30 g de farine
- 100 g de crème fraîche épaisse, 30% m.g. min.
- 1 c. à café de sauce Worcestershire (optional)
- 1 c. à café de jus de citron
- 30 g de beurre, coupé en morceaux
- Nutrition
- per 1 portion
- Calories
- 1432 kJ / 342 kcal
- Protein
- 39 g
- Carbohydrates
- 10 g
- Fat
- 16 g
- Fibre
- 3.1 g
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