Poultry pan with carrots and leek in mustard cream sauce

AUTHOR
Louis Ramirez
DIFFICULTY
easy
RATING
3.5 2
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 2
  • 200 g Carrots
  • 250 g Leeks (leek)
  • 1 Onion
  • 300 g Chicken meat from the previous day
  • 1-2 TABLESPOONS Oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1/8 l Vegetable broth (instant)
  • 100 g Whipped cream
  • 1-2 TABLESPOONS grainy mustard
  • 1 TABLESPOON sauce thickener

Directions

  1. 1

    Peel, halve and cut the carrots into pieces. Clean, wash and cut leek into rings. Peel and chop onion. Chicken meat roughly dice. Heat oil in a pan. Brown the chicken meat in it and take it out. Sauté carrots, leek and onion in the frying fat.

  2. 2

    Season with salt and pepper. Deglaze with stock and cook for about 8 minutes at low heat. Add cream and mustard and bring to the boil. Bind with sauce thickener and bring to the boil again. Add meat and warm it up. Season to taste with salt and pepper. Rice tastes good with it

Nutrition Facts

KCAL
530 kcal
CARBS
14 g
FATS
37 g
PROTEINS
35 g