Almond Chicken with Broccoli

For 4 people
  • 200 g Basmati wild rice mix
  • Salt
  • 1 Egg (size M)
  • pepper
  • 4 Chicken fillets (approx. 150 g each)
  • 3 EL flour
  • 50 g almond flakes
  • 2 EL Oil
  • 500 g Broccoli
  • 15 g butter or margarine
  • 1/4 l Vegetable stock (Instant)
  • 200 g whipped cream
  • grated nutmeg
  • 1/2 Bund Parsley
40 minutes
easy
1.
Rice in boiling salted water approx.Cook for 20 minutes. In the meantime, whisk the egg. Season with salt and pepper. Wash the meat and pat dry. Turn the meat in 2 tablespoons of flour, then in the egg and then in the almonds. Heat oil in a pan. Fry the chicken fillets on each side for approx. 2 minutes until golden brown. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 15 minutes. Clean and wash the broccoli and cut into florets. Cook in boiling salted water for about 8 minutes. In the meantime, heat the fat in a saucepan. Dust with 1 tablespoon of flour and sauté briefly. Deglaze with vegetable stock and whipped cream while stirring and let simmer for about 5 minutes. Season with salt, pepper and nutmeg. Wash the parsley, pat dry, pluck the leaves from the stems and roughly chop, except for a few for garnish. Add the parsley to the bechamel sauce and stir in. Serve the meat, rice, broccoli and bechamel sauce and garnish with parsley
1 person approx.:
  • 700 kcal
  • 2940 kJ
  • 48 g protein
  • 35 g fat
  • 49 g carbohydrates

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