Creamy Asparagus-Chicken-Pan with Curry
Main course
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Cook Time
35 min
Servings
4
Difficulty
Easy
Prep Time
20 Min
Description
A creamy chicken and asparagus dish with a hint of curry.
Ingredients (10 ingredients)
-
500 g white Asparagus
-
300 g Peas and carrots (frozen)
-
400 g Chicken breast fillet
-
2 EL Olive oil
-
2 TL Flour
-
300 ml Vegetable broth
-
150 g Sour cream
-
1 TL Curry
-
1 EL chopped Parsley
-
Salt and Pepper
Preparation (4 steps)
Prepare Asparagus and Chicken
Peel asparagus, cut off woody ends and cut diagonally into small pieces. Let frozen peas and carrots thaw. Cut chicken breast fillet into narrow strips and fry in a pan with 1 tbsp olive oil. Remove and set aside.
Sauté Asparagus
Put 1 tbsp olive oil in the mixing bowl. Add asparagus and sauté 10 Min./120°C/Reverse/Gentle stir setting.
Add Vegetable Broth
Add thawed peas and carrots and 2 tsp flour. Deglaze with 300 ml vegetable broth and simmer 5 Min./100°C/Reverse/Gentle stir setting.
Season and serve
Add 150 g sour cream, 1 tsp curry and 1 tbsp chopped parsley and stir in 2 Min./90°C/Reverse/Gentle stir setting. Add fried chicken and heat for another 2 Min./90°C/Reverse/Gentle stir setting. Season with salt and pepper.
Finished cooking? Great! 🎉
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Allergens
- Milk
- Celery
- Mustard
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