Chicken with creamy vegetable sauce
TM31 TM5 TM6

Chicken with creamy vegetable sauce

4.0 (24 ratings)

Ingredients

  • 400 g water
  • 130 g carrot, cut into pieces
  • 60 g celeriac, cut into pieces
  • 25 g celery leaves or fresh flat-leaf parsley, leaves only
  • 1 tsp Chicken stock paste (see Tips)
  • 600 g chicken breast fillets, cut into strips (7 x 3 cm)
  • ½ tsp salt, plus extra to taste
  • ¼ tsp ground black pepper, plus extra to taste
  • 150 g button mushrooms, cut into slices
  • 30 g plain flour
  • 60 g pouring (whipping) cream
  • 30 g butter
  • 1 tsp Worcestershire sauce (optional)
  • 1 tsp lemon juice (approx. ½ lemon)

Nutrition
per 1 portion
Calories
1335.9 kJ / 318.1 kcal
Protein
36.2 g
Carbohydrates
9 g
Fat
14.4 g
Saturated Fat
8.4 g
Fibre
2.9 g
Sodium
618.4 mg

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