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🍝 Chicken Lasagna with Provolone and Olives

1049 kcal · 30 min · 4 servings

Ingredients

• 500 g chicken breast fillet
• 3 shallots (finely chopped)
• 2 stalks celery
• 2 carrots
• 200 g brown mushrooms
• 2 tbsp oil
• 80 ml white wine
• 200 ml chicken broth
• 400 g chopped tomatoes (can)
• 250 ml whipping cream
• 1 tsp cornstarch
• 1 tbsp marjoram
• 1 tbsp thyme
• 1 tbsp balsamic vinegar
• 150 g provolone cheese
• 200 g herb-marinated olives (pitted)
• 300 g lasagna sheets
• salt
• pepper (from the mill)
• oil (for the lasagna dish)

Instructions

1. 1. Rinse the chicken breast under running water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Cut the chicken breast into thin strips.
4. 4. Peel the celery.
5. 5. Peel the carrots.
6. 6. Cut the celery and carrots into small cubes.
7. 7. Clean the mushrooms of dirt.
8. 8. Slice the mushrooms into thin rounds.
9. 9. Heat one tablespoon of oil in a large pan.
10. 10. Add the shallots and chicken strips to the hot pan.
11. 11. Sauté the meat and shallots briefly.
12. 12. Add the mushroom slices to the pan.
13. 13. Fry everything together vigorously.
14. 14. Deglaze the mixture with white wine.
15. 15. Remove the meat and mushroom mixture from the pan and set it aside.
16. 16. Heat the remaining oil in the same pan.
17. 17. Add the diced celery and carrots to the pan.
18. 18. Sauté the vegetables briefly.
19. 19. Add the tomatoes to the pan.
20. 20. Add the cream to the pan.
21. 21. Add the meat stock (fond) to the pan.
22. 22. Return the reserved meat and mushroom mixture to the pan.
23. 23. Mix the cornstarch with a little cold water.
24. 24. Add the mixed cornstarch to the sauce.
25. 25. Bring the sauce to a boil until it thickens.
26. 26. Add the fresh herbs to the sauce.
27. 27. Season the sauce with salt.
28. 28. Season the sauce with pepper.
29. 29. Season the sauce with vinegar.
30. 30. Grate the provolone cheese finely.
31. 31. Grease the baking dish with some oil.
32. 32. Place a layer of the tomato-chicken mixture on the bottom of the dish.
33. 33. Distribute some olives over the meat layer.
34. 34. Place some lasagna sheets on top.
35. 35. Sprinkle some grated provolone cheese over it.
36. 36. Repeat the layers until all ingredients are used up.
37. 37. Finish the lasagna with a layer of cheese.
38. 38. Preheat the oven to 180 degrees.
39. 39. Place the lasagna in the oven.
40. 40. Bake the lasagna for approx. 40 to 50 minutes.
41. 41. Use the top and bottom heat setting.

Nutrition per serving

• kcal: 1049
• Protein: 58 g · Fett/Fat: 59 g · Carbs: 67 g