Chicken ragout with chanterelles

AUTHOR
Sheila Zhang
DIFFICULTY
very easy
RATING
5 2
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 4
  • 350 g Chanterelles
  • 200 g Carrots
  • 400 g Chicken filet
  • 2 TABLESPOONS Oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1-2 TEASPOONS medium hot mustard
  • 100 g frozen peas
  • 200 g green ribbon noodles
  • 200 g Whipped cream
  • 4 Stem(s) Parsley

Directions

  1. 1

    Clean the chanterelles, wash briefly and thoroughly and drain well. Cut large chanterelles in half. Peel the carrots, cut into halves lengthwise and cut into slices. Wash the meat, dab dry and cut into cubes

  2. 2

    Heat the oil in a pan. Fry the chicken for 3-4 minutes until golden brown. Season meat with salt and pepper and remove from the pan. Fry the chanterelles in the pan for 3-4 minutes, then add the carrots, mustard and peas and fry for 1-2 minutes

  3. 3

    Prepare the pasta in boiling salted water according to the instructions on the packet. Deglaze vegetables with cream, bring to the boil and simmer for about 5 minutes. Add meat and simmer again for another 5 minutes. Season with salt and pepper

  4. 4

    Wash the parsley, shake dry and chop the leaves coarsely. Drain the noodles. Add chopped parsley to the ragout and arrange in a bowl. Add the noodles

Nutrition Facts

KCAL
520 kcal
CARBS
44 g
FATS
23 g
PROTEINS
32 g