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Chicken with Creamy Vegetable Sauce
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- 14 oz water
- 4 ½ oz carrots, in pieces
- 2 oz celery root (celeriac), in pieces
oz celery leaves
or 2 oz fresh parsley, leaves only
chicken stock cube
or 1 heaping tsp homemade chicken stock paste
- 24 oz chicken breast fillets, sliced (2 in. x ¾ in.)
- ½ tsp salt, plus extra to taste
- ¼ tsp freshly ground pepper, plus extra to taste
- 5 ½ oz button mushrooms, sliced
- 1 oz all-purpose flour
- 3 ½ oz cream
- 1 tsp Worcestershire sauce (optional)
- 1 tsp lemon juice
- 1 oz unsalted butter, in pieces
- per 1 portion
- 1640 kJ / 392 kcal
- 40 g
- 12 g
- 20 g
- 2 g