Escalopes de poulet sur toast

Name: Escalopes de poulet sur toast
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g Chicken filet; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 package (300 g) frozen peas and carrots; 1 glass (370 ml) Asparagus spears; 1 Beutel Crème fraîche Sauce (Raffinesse); 1 TEASPOON Lemon juice; 1/2 bunch Parsley; 4 discs Toast; 7-10 Tbsp Parsley

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g Chicken filet
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 package (300 g) frozen peas and carrots
1 glass (370 ml) Asparagus spears
1 Beutel Crème fraîche Sauce (Raffinesse)
1 TEASPOON Lemon juice
1/2 bunch Parsley
4 discs Toast
7-10 Tbsp Parsley

Directions

1
Cut the chicken meat into thin slices. Heat oil in a pan. Brown the meat well in it, season with salt and pepper and take it out. Pour 1/8 litre water into the frying fat. Add peas and carrots and cook covered for about 10 minutes.
2
Pour asparagus on a sieve, catch asparagus water. Cut the asparagus into pieces. Add another 1/8 litre of water and 50 ml of asparagus water to the peas and carrots. Stir in crème fraîche powder and boil for 1 minute while stirring. Add the asparagus and chicken, heat briefly. Season to taste with salt, pepper and lemon juice. Wash parsley, chop finely and sprinkle over the chicken. Roast the toast until golden brown and place on plates. Spread the chicken strips on top.
3
Add the asparagus and chicken, heat briefly. Season to taste with salt, pepper and lemon juice. Wash parsley, chop finely and sprinkle over the chicken. Roast the toast until golden brown and place on plates. Spread the chicken strips on top. Garnish with parsley