Chicken breast in pepper cream

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Clean and wash the broccoli and cut off the florets. Clean, wash and slice the carrots. Put broccoli in boiling salted water and cook for about 10 minutes. After about 6 minutes of cooking time add the carrots. Then pour into a sieve and collect the vegetable water. Meanwhile, wash the meat and pat dry.

2. 2

   Peel and finely dice the shallots. Pour the chanterelles into a sieve and drain well. Heat the oil in a pan and fry the meat well all around. Lift the meat out of the pan and set aside. Measure out 600 ml vegetable water. Add shallots to the frying fat and fry until transparent. Add the chanterelles and fry briefly. Dust with flour, sweat and gradually add 600 ml vegetable water, cream and wine. Bring to the boil and season to taste with salt, pepper and sugar. Add green pepper. Put the vegetables into an ovenproof, greased casserole dish. Put the meat in and spread the sauce evenly over it.

3. 3

   Dust with flour, sweat and gradually add 600 ml vegetable water, cream and wine. Bring to the boil and season to taste with salt, pepper and sugar. Add green pepper. Put the vegetables into an ovenproof, greased casserole dish. Put the meat in and spread the sauce evenly over it. Bake in a preheated oven (electric cooker: 175 °C/ gas: level 2) for approx. 30 minutes. Remove from the oven, sprinkle with coloured pepper and garnish as desired with parsley and marjoram. Potato balls taste good with it

Nutrition Facts

KCAL
600 kcal

CARBS
18 g

FATS
29 g

PROTEINS
63 g