Preparation 10 min. Simmer 10 min. Preparation method (3-4 people): 1) Cut the mushrooms into quarters. Cut the leek into rings, wash and then drain well. Cut the chicken fillet into cubes. 2) Fry the chicken fillet with a tablespoon of oil in a frying pan or frying pan until it is golden brown. Then add the mushrooms and leek and fry briefly. 3) Reduce the heat to low and add the sauce mix, 200 ml cold water and 100 ml cooking cream. Bring everything to the boil, stirring occasionally. 4) Then let the dish simmer gently over low heat for about 10 minutes, with a lid on the pan at an angle, stirring occasionally.
Ingredients
Potato starch, iodised salt, WHEAT flour, onions, WHEY, yeast extract, vegetable proteins (WHEAT proteins, salt), white wine extract, boletus, paprika extract, flavourings, herbs and spices (CELERY, nutmeg, curry (coriander, turmeric, caraway seeds, ginger, cayenne pepper, white pepper, cardamom, lovage), sunflower oil, caramelized sugar, sugar, vinegar extract, food acid (citric acid). May contain: egg, soy, mustard.
Allergy information
Wheat, Cereals containing gluten, Milk, Celery
