🍽️ Ripieno di pollo e cetriolo veloce

Name: Ripieno di pollo e cetriolo veloce
Total time: 30 min
Yield: 4 porzioni
Ingredients: 500 g cetriolo da insalata grande (1 cetriolo da insalata grande); 1 cipolla; 375 g petto di pollo (2 petti di pollo); 1 cucchiaio da tavola olio; sale; pepe; 100 ml vino bianco (o brodo); 125 ml brodo; 150 ml crema di soia; 2 steli prezzemolo; 2 cucchiai da tavola senape di Digione in grani

433 kcal · 30 min · 4 porzioni

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Ingredienti

500 g cetriolo da insalata grande (1 cetriolo da insalata grande)
1 cipolla
375 g petto di pollo (2 petti di pollo)
1 cucchiaio da tavola olio
sale
pepe
100 ml vino bianco (o brodo)
125 ml brodo
150 ml crema di soia
2 steli prezzemolo
2 cucchiai da tavola senape di Digione in grani

Preparazione

1. Wash the cucumber thoroughly.
2. Peel the cucumber completely.
3. Cut the cucumber in half lengthwise.
4. Scoop out the seeds from the cucumber halves with a spoon.
5. Cut the cucumber flesh into small cubes of about one centimeter.
6. Peel the onion.
7. Dice the onion into very small pieces.
8. Rinse the chicken breast fillets under running water.
9. Pat the meat dry with a kitchen towel.
10. Cut the chicken meat into cubes of about two centimeters.
11. Heat the oil in a non-stick pan.
12. Fry the chicken cubes thoroughly on all sides.
13. Remove the fried meat from the pan.
14. Season the meat with salt and pepper.
15. Place the meat on a plate and set it aside.
16. Add the diced onion to the hot pan.
17. Sauté the onion briefly.
18. Add the cucumber cubes to the onion in the pan.
19. Sauté the cucumbers for two minutes.
20. Season the vegetable mixture with salt and pepper.
21. Deglaze the vegetables with white wine.
22. Let the liquid in the pan reduce to half.
23. Return the chicken meat to the pan.
24. Add the broth to the pan.
25. Add the soy cream to the pan.
26. Bring the sauce to a boil.
27. Let the dish simmer gently for four minutes.
28. Wash the parsley.
29. Shake the parsley dry.
30. Pluck the parsley leaves from the stems.
31. Chop the parsley leaves coarsely.
32. Stir the mustard into the sauce.
33. Stir the chopped parsley into the sauce.
34. Season the dish finally with salt and pepper.
35. Do not let the dish cook anymore after adding the parsley and mustard.
36. Serve the dish with wide ribbon noodles or rice.

Valori per porzione

kcal: 433
Protein: 49 g · Fett/Fat: 21 g · Carbs: 8 g