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Ingredients
| 1 kg kg | Chicken breasts Chicken breast | ||
| 70 ml ml | Olive oil Olive oil | ||
| 100 g g | Onions
Onion (chopped) | ||
| 60 g g | Spring onions Spring onion | ||
| 100 ml ml | White wine White wine | ||
| 200 g g | Yoghurt Yoghurt | ||
| 500 ml ml | Vegetable broth Vegetable broth | ||
| 80 g g | Mild mustard Mild mustard | ||
| 8 g g | Dry tarragon Dry tarragon | ||
| 5 branches branch | Fresh thyme
Fresh thyme (chopped) | ||
| 22 g g | Corn flour Corn flour | ||
| 10 g g | Salt Salt | ||
| 2 g g | Pepper Pepper |
Για το ρύζι
| 250 g g | Rice Rice | ||
| 670 ml ml | Water Water | ||
| 200 g g | Mushrooms
Mushrooms (κομμένα σε φέτες) | ||
| 100 g g | Florina Peppers
Florina Pepper (sliced) | ||
| 150 g g | Peas
Peas (fresh or frozen) | ||
| 12 g g | Salt Salt | ||
| 2 g g | Pepper Pepper | ||
| 60 ml ml | Oranges
Orange (juice) |
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Create new shopping listChicken fillet with yoghurt sauce and rice
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Method
- Heat the olive oil in a pot
- Sweat the onion until translucent and add the spring onion.
- Sauté for 5 more minutes and simmer down with the wine until reduced.
- Cook for 2-3 more minutes and pour in the stock.
- Add the salt, pepper, estragon, mustard, leaving the yoghurt last.
- Simmer the sauce for a while, then take it off the heat, mix it in the blender until smooth and put it back in the pot.
- Cut the chicken in strips, sprinkle with salt and cook on an anti-stick surface for 7-10 minutes.
- Add the chicken to the sauce over the filets, add the thyme and cook for 10 minutes.
- For a thicker sauce dissolve the corn flour in 50 ml of water and add it to the sauce.
- In another pot, boil water,
- Add the peppers, peas, mushrooms, salt pepper, orange juice and the rice
- Cook with half covered lid until the rice soaks up all the water and is done.
