Leipziger Allerlei with chicken

Name: Leipziger Allerlei with chicken
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 150 g frozen peas; 350 g white asparagus; 1/2 (350 g) Head Cauliflower; 1 Kohlrabi; 250 g thin carrots; 600 ml Vegetable broth (instant); 4 (150 g each) Chicken filet; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Oil; 200 g frozen princess beans; 30 g Flour; 30 g Butter; 100 g Whipped cream; 7-10 Tbsp Parsley

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

150 g frozen peas
350 g white asparagus
1/2 (350 g) Head Cauliflower
1 Kohlrabi
250 g thin carrots
600 ml Vegetable broth (instant)
4 (150 g each) Chicken filet
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Oil
200 g frozen princess beans
30 g Flour
30 g Butter
100 g Whipped cream
7-10 Tbsp Parsley

Directions

1
Defrost the peas. Wash vegetables. Put on a pot with the broth. Peel the asparagus, cut off the woody ends. Cut asparagus diagonally into 5 cm long pieces. Peel kohlrabi and cut into 5 cm long sticks.
2
Cut off small florets from the cauliflower. Add the pale vegetables to the stock and cook for about 8 minutes. Meanwhile peel the carrots, leaving a little green. Take the vegetables out of the stock and quench.
3
Wash the chicken fillets and dab dry. Heat oil in a pan. Season meat with salt and pepper, fry for 5-8 minutes on each side. Add carrots to the stock, bring to the boil. After about 3 minutes add beans and cook for another 5 minutes.
4
Remove the vegetables. Measure out 400 ml broth. Knead flour and butter. Boil up measured stock and cream, stir in flour butter. Heat the vegetables in the sauce and season with salt and pepper. Rice tastes good with it.