Preparation
- 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.