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Roasted chicken breast with Spargelfrikassee Recipe

Roasted chicken breast with Spargelfrikassee

Recipe Ingredients for Roasted chicken breast with Spargelfrikassee

4 pcs Chicken breasts
500 grams Asparagus
200 grams Stone mushrooms
1 pc Carrot
1 pc Onion
1 pc Zucchini
30 grams Butter
40 g Flour
50 cl White wine
200 ml Cream
some Fat for frying
some Salt
some Pepper

Roasted chicken breast with Spargelfrikassee Recipe Directions

Peel asparagus and cook. Clean, wash and stone mushrooms and cut into cubes. Carrot and Zucchini tour kidney, ie cut into small uniform shape and cook in salted Waser. Season the chicken breasts and pan fry and deploy.

Sauté the finely chopped onion, add the stone mushrooms, pour a little asparagussud and cream, let simmer for seasoning, and bind the sauce lightly with flour, butter. Place the chicken breast into 3 slices in the middle of the plate set.

The asparagus spears into 3 pieces. The asparagus pieces to the side to take. The sauce over the asparagus pieces. Finally, the tournierten and cooked zucchini and carrots and asparagus tips decoratively arrange on the sauce to the chicken breast.


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