Chicken slices with leek
easy
30 mins
30 mins
Ingredients
- 2 Leek sticks (leek)
- 20 g Butter
- 1 TABLESPOON Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 150 ml dry white wine
- 1 collar Parsley
- 600 g Chicken filet
- 150 g Mushrooms
- 400 g Whipped cream
- 250 g Long grain rice
- 1 untreated lemon
- 7-10 Tbsp Sugar
Directions
- 1
Clean the leek, cut into rings, wash and drain. Heat butter and oil in a pan. Steam the leek for 1-2 minutes while turning, deglaze with wine and 100 ml water, season with salt and pepper, cover and simmer for about 5 minutes.
- 2
Wash parsley, shake dry, pluck leaves from the stalks and chop. Wash the meat, dab dry and cut into strips. Clean, clean and halve the mushrooms. Add meat, mushrooms, whipped cream and about 3/4 of the parsley to the leek, cover and simmer for about 10 minutes, season with salt and pepper.
- 3
Prepare rice in boiling salted water according to package instructions. Wash the lemon hot, dab dry, peel the zest into zests and add to the shredded rice. Halve the lemon, squeeze the juice from 1 half of the lemon, also add to the shredded rice, season with salt, pepper and a little sugar.
- 4
Cut the rest of the lemon into slices.
- 5
Drain the rice, drain, arrange on plates with the shredded meat and lemon wedges, sprinkle with the remaining parsley.
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