Almond Chicken with Broccoli
- 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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