Chicken in cream

Chicken in cream

with vegetables
Serves 4 Serves 4
Ready in 25 min. Ready in 25 min.


  • 2 chicken fillets, 450 g in all
  • 1 tbsp curry
  • 1 tbsp olive oil
  • 500 ml Emborg Cream
  • 450 g Emborg Garden Mix


Cut the chicken fillet into strips.

Roast the curry in a dry deep saucepan. Fry the chicken strips in oil and curry.

Add the vegetables and cream.

Bring to the boil and reduce slightly.

Serve the dish with rice.