🍽️ Quick Chicken Stroganoff with Toasted Flatbreads

Name: Quick Chicken Stroganoff with Toasted Flatbreads
Total time: 30 min
Yield: 4 servings
Ingredients: 160 g Roasted Italian flatbreads (4 Roasted Italian flatbreads; frozen; ready-made product); 2 shallots; 3 sprigs thyme; 150 g very small cherry tomatoes; 250 g chicken breast fillet (2 chicken breast fillets); 1 tbsp rapeseed oil; 100 ml poultry broth; 50 ml cooking cream; salt; pepper

327 kcal · 30 min · 4 servings

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Ingredients

160 g Roasted Italian flatbreads (4 Roasted Italian flatbreads; frozen; ready-made product)
2 shallots
3 sprigs thyme
150 g very small cherry tomatoes
250 g chicken breast fillet (2 chicken breast fillets)
1 tbsp rapeseed oil
100 ml poultry broth
50 ml cooking cream
salt
pepper

Instructions

1. Preheat the oven. Bake the flatbreads (without oil) on a baking sheet according to the package instructions until crispy on both sides.
2. Peel the shallots and dice them finely.
3. Wash the thyme, shake off excess water, and strip the leaves from the stems. Wash the tomatoes and let them drain in a sieve.
4. Rinse the chicken fillets and pat them dry with kitchen paper. Cut the meat first into long strips and then cut these strips into small pieces.
5. Heat the rapeseed oil in a large pan. Fry the chicken strips in it over medium heat, turning frequently, until golden brown all over.
6. Add the shallots and about two-thirds of the thyme leaves. Sauté everything, turning frequently, for 2 to 3 minutes.
7. Season with salt and pepper and add the whole tomatoes. Simmer the dish, stirring occasionally, for another 3 to 4 minutes. Serve the stroganoff on plates with the flatbreads, sprinkle with the remaining thyme, and serve.

Nutrition per serving

kcal: 327
Protein: 32 g · Fett/Fat: 15 g · Carbs: 13 g