Chicken in creamwith vegetables
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.