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Print Recipe
Chicken Fillet with Carrots and Pumpkin Recipe
In autumn, many people have a pumpkin on the table. Tender chicken fillet with pumpkin and carrots in cream sauce will be a delicious lunch or dinner. You can serve it with a side dish or just with bread.
Cook Time 60 minutes
Servings
Ingredients
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Cut the chicken fillet into small pieces.
    Cut the chicken fillet into small pieces.
  2. Add flour and turmeric to the chopped fillet. Add salt and pepper to taste. Mix well.
    Add flour and turmeric to the chopped fillet. Add salt and pepper to taste. Mix well.
  3. In a preheated frying pan, add butter, melt. Add chicken fillet, fry for 3-4 minutes.
    In a preheated frying pan, add butter, melt. Add chicken fillet, fry for 3-4 minutes.
  4. Cut the onion into large cubes, add to the pan to the chicken fillet.
    Cut the onion into large cubes, add to the pan to the chicken fillet.
  5. Grate the carrots on a coarse grater, add to the pan with the rest of the ingredients. Mix it up. Cook for 3 minutes.
    Grate the carrots on a coarse grater, add to the pan with the rest of the ingredients. Mix it up. Cook for 3 minutes.
  6. Add the pumpkin grated on a coarse grater. Mix it up.
    Add the pumpkin grated on a coarse grater. Mix it up.
  7. Add bay leaf. Pour water. Cover with a lid and simmer on low heat for 15 minutes.
    Add bay leaf. Pour water. Cover with a lid and simmer on low heat for 15 minutes.
  8. Chop the parsley, add to the pan. Pour in the cream. Add salt to taste. Simmer for 5-7 minutes. When serving, you can sprinkle with chopped parsley. Done.
    Chop the parsley, add to the pan. Pour in the cream. Add salt to taste. Simmer for 5-7 minutes. When serving, you can sprinkle with chopped parsley. Done.
  9. Bon Appetit!
    Bon Appetit!

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