Zurich-style chicken Emincé, seasonal vegetables
Traditionally made from veal, the Zurich-style chicken breast will be a hit on your table. Juicy meat in a delicious creamy sauce with roasted mushrooms. A real treat!
Low Carbs, Keto
Ingredients
Portions:
4
200 g
chicken breast
50 g
mushrooms, sliced
30 g
leek, sliced
50 ml
soya milk
50 g
beetroot, diced
20 g
onion, chopped
1 tbsp
olive oil cas
50 ml
white wine
100 ml
vegetable stock
For the sauce:
1 tbsp
cornflour
0.5 pcs
organic lemon, juiced
1 tbsp
parsley, chopped
0.25 tsp
espelette
0.25 tsp
ground white pepper
0.5 tsp
fine salt
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Slice the chicken breast into thin strips and season with fine salt and ground white pepper.
- Heat olive oil in a pan over medium heat, add sliced chicken, and cook until golden brown. Remove and set aside.
- In the same pan, add sliced mushrooms, leek, and onion. Cook until softened and slightly browned.
- Deglaze the pan with white wine and let it reduce. Add vegetable stock and simmer for a few minutes.
- Mix cornflour with a bit of soya milk to make a slurry. Stir into the pan to thicken the sauce. Add chicken back into the pan and heat through.
- Finish with a squeeze of lemon juice, espelette, and garnish with fresh parsley. Serve with roasted beetroot.
For an extra creamy sauce, use full-fat soya milk. Adjust seasoning to taste.