Chicken slices with chervil rice
easy
40 mins
40 mins
Ingredients
- 500 g Chicken filet
- 100 g Shallots
- 150 g Mushrooms
- 400 g Sweet peas
- 100 g cherry tomatoes
- 200 g Long grain rice
- 7-10 Tbsp Salt
- 2 TABLESPOONS Oil
- 7-10 Tbsp Pepper
- 1/8 l dry white wine
- 1/4 l Chicken bouillon (instant)
- 1 package (250 ml) Soy cream for cooking and refining (Cuisine; alpro soya)
- 1 TABLESPOON Butter
- 7-10 Tbsp Chervil
- 7-10 Tbsp ground chili
Directions
- 1
Wash the meat, dab dry and cut into cubes. Peel and halve the shallots. Clean, clean and halve the mushrooms. Wash and clean mangetouts and halve lengthwise. Wash, clean and quarter the tomatoes.
- 2
Prepare rice in boiling salted water according to package instructions. Heat oil in a pan. Fry the mushrooms in it for about 5 minutes, take them out. Sauté the meat and shallots in the frying oil, season with salt and pepper. Add wine and stock and bring to the boil. Add mushrooms and soy cream, season to taste with salt and pepper, bring to the boil and simmer. Melt butter in a pot, add mangetout and some water, bring to the boil. Season with salt and pepper and steam for 3-4 minutes. Fold in tomatoes. Drain rice if necessary and serve with chicken strips and vegetables.
- 3
Add mushrooms and soy cream, season to taste with salt and pepper, bring to the boil and simmer. Melt butter in a pot, add mangetout and some water, bring to the boil. Season with salt and pepper and steam for 3-4 minutes. Fold in tomatoes. Drain rice if necessary and serve with chicken strips and vegetables. Garnish with chervil. Sprinkle rice with chili
Nutrition Facts
560 kcal
52 g
20 g
38 g
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