Express Chicken Breast Stew with Vegetables in White Sauce

Ingredients

• 500 gram chicken-breast
• 10 centimeter leek
• 1 piece carrot
• 0.5 can canned-peas
• 3 clove garlic
• 0.5 teaspoon herbes-de-provence
• 250 milliliter cream-30-percent
• 200 milliliter greek-yogurt
• 0.5 bunch chives
• 2 tablespoon rapeseed-oil
• 1 to taste black-pepper
• 1 to taste salt

Tools

• pan
• knife
• grater

Instructions

1. Cut the chicken breast fillet into cubes. Slice the leek, grate the carrot on a coarse grater, and finely chop the garlic.
2. Heat a pan well and pour in the rapeseed oil.
3. Add the sliced leek, grated carrot, and chopped garlic to the hot oil. Lightly salt and sauté for 2 minutes, stirring occasionally.
4. Add herbes de Provence, pepper, and the chicken fillet. Fry together for 2 minutes, stirring from time to time.
5. Pour in the cream and Greek yogurt, and mix thoroughly.
6. Cook until the sauce reduces and thickens slightly.
7. Add the canned peas and chopped chives. Mix and cook briefly until the peas are heated through.