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Chicken with creamy vegetable sauce

Chicken with creamy vegetable sauce
4.2 145 ratings
Prep. 15 min
Total 35 min
4 portions
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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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