Ragout Fin of chicken

Name: Ragout Fin of chicken
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 300 g Chicken filet; 1/2 l Vegetable broth; 100 g Mushrooms; 80 g cooked ham; 2 (approx. 100 g) Spring onions; 1 TABLESPOON clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Flour; 1/8 l Milk; 2 TABLESPOONS Whipped cream; 7-10 Tbsp grated nutmeg; 7-10 Tbsp a few squirts of lemon juice; 1/2 bunch Chives; 2 stem(s) Parsley; 1 stalk of dill; 1/2 Pot of chervil; 4 Eggs; 2 TEASPOONS Butter or margarine; 7-10 Tbsp Herbs and mushrooms

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 2

300 g Chicken filet
1/2 l Vegetable broth
100 g Mushrooms
80 g cooked ham
2 (approx. 100 g) Spring onions
1 TABLESPOON clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Flour
1/8 l Milk
2 TABLESPOONS Whipped cream
7-10 Tbsp grated nutmeg
7-10 Tbsp a few squirts of lemon juice
1/2 bunch Chives
2 stem(s) Parsley
1 stalk of dill
1/2 Pot of chervil
4 Eggs
2 TEASPOONS Butter or margarine
7-10 Tbsp Herbs and mushrooms

Directions

1
Wash the chicken filet. Cook in boiling broth for about 15 minutes, remove and dice. In the meantime wash, clean and slice the mushrooms. Finely dice the ham. Clean and wash spring onions and cut into thin rings.
2
Heat the lard. Briefly sauté the mushrooms and spring onions. Season with salt and pepper. Dust with flour and let it sweat a little. Add milk, cream and 1/8 litre of the broth. Bring to the boil while stirring.
3
Add chicken and ham dices. Season to taste with salt, pepper, nutmeg and lemon juice. For the omelettes, wash the herbs and chop finely. Whisk with eggs. Season with salt and pepper. Put 2 omelettes in hot fat one after the other on each side for about 2 minutes
4
Serve the omelets with the ragout. Serve garnished with herbs and mushrooms.