Almond chicken with broccoli
easy
40 mins
40 mins
Ingredients
- 200 g Basmati wild rice mix
- 7-10 Tbsp Salt
- 1 egg (size M)
- 7-10 Tbsp Pepper
- 4 Chicken fillets (approx. 150 g each)
- 3 TABLESPOONS Flour
- 50 g flaked almonds
- 2 TABLESPOONS Oil
- 500 g Broccoli
- 15 g Butter or margarine
- 1/4 l Vegetable broth (instant)
- 200 g Whipped cream
- 7-10 Tbsp grated nutmeg
- 1/2 bunch Parsley
Directions
- 1
Cook the rice in boiling salted water for about 20 minutes. In the meantime whisk the egg. Season with salt and pepper. Wash the meat and dab dry. Turn meat first in 2 tablespoons of flour, then in egg and finally in almonds.
- 2
Heat oil in a pan. Fry the chicken fillets on each side for about 2 minutes until golden brown. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 15 minutes. Clean and wash the broccoli and cut into florets. Cook in boiling salted water for about 8 minutes. In the meantime heat up the fat in a pot. Dust with 1 tablespoon of flour and sauté briefly. Deglaze with vegetable stock and whipped cream while stirring and let simmer for about 5 minutes. Season with salt, pepper and nutmeg. Wash parsley, dab dry, pluck leaves from the stalks and, except for a few for garnishing, chop coarsely.
- 3
In the meantime heat up the fat in a pot. Dust with 1 tablespoon of flour and sauté briefly. Deglaze with vegetable stock and whipped cream while stirring and let simmer for about 5 minutes. Season with salt, pepper and nutmeg. Wash parsley, dab dry, pluck leaves from the stalks and, except for a few for garnishing, chop coarsely. Add parsley to the béchamel sauce and stir in. Arrange meat, rice, broccoli and béchamel sauce and garnish with parsley
Nutrition Facts
700 kcal
49 g
35 g
48 g
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