Chicken with creamy vegetable sauce

Chicken with creamy vegetable sauce

4.2 145 ratings

Prep. 15 min

Total 35 min

4 portions

Ingredients

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

Difficulty

easy

Nutrition per 1 portion

Sodium 618.4 mg

Protein 36.2 g

Calories 1335.9 kJ / 318.1 kcal

Fat 14.4 g

Fibre 2.9 g

Saturated Fat 8.4 g

Carbohydrates 9 g

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Also featured in

The Basic Cookbook 183 Recipes
Australia and New Zealand

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