Chicken ragout with broccoli

Name: Chicken ragout with broccoli
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 collar Soup Greens; 2 Chicken breasts (with skin, on bone; approx. 250 g each); 150 g Long grain rice; 375 g Broccoli; 200 g Mushrooms; 30 g Butter or margarine; 30 g Flour; 1/8 l low-fat milk (1,5 % fat); 7-10 Tbsp Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp some chopped parsley, coarse pepper and a tomato rose

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 collar Soup Greens
2 Chicken breasts (with skin, on bone; approx. 250 g each)
150 g Long grain rice
375 g Broccoli
200 g Mushrooms
30 g Butter or margarine
30 g Flour
1/8 l low-fat milk (1,5 % fat)
7-10 Tbsp Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp some chopped parsley, coarse pepper and a tomato rose

Directions

1
Clean, wash and coarsely chop the soup greens. Wash the chicken breasts and cook them together with the soup greens in 1 litre of boiling salted water for approx. 25 minutes. Cook the rice in boiling salted water for about 20 minutes.
2
In the meantime, clean and wash the broccoli, divide it into small florets and also cook it in boiling salted water for 10 minutes. Clean, wash and slice the mushrooms. Remove chicken breast and remove skin and bones.
3
Cut the meat into pieces. Pour stock through a sieve and measure 1/2 litre. Heat the fat in a saucepan and fry the mushrooms lightly over medium heat while turning. Take them out and add the flour to the frying fat.
4
Allow to sweat while stirring. Deglaze with stock and milk and bring to the boil while stirring. Season to taste with lemon juice, salt and pepper. Drain broccoli on a sieve and add to the sauce together with the meat and mushrooms.
5
Warm it up again briefly. Arrange the rice and chicken ragout. Sprinkle with parsley and pepper to taste and garnish with a tomato rose.