Chicken goulash with mushrooms and chives served with AVIKO Purée with fresh spinach
4
20-30
Main required ingredient
AVIKO Purée with fresh spinach
600g chicken fillet
1 pack (450g) of frozen mushrooms
200 g spring onions (approx. 5-6 pcs.)
2 tablespoons of butter
200ml whipping cream 36%
1/2 cup of dry white wine
2 cups of vegetable stock
extra virgin olive oil
a few sprigs of rosemary
salt and pepper
1. Cut the chicken fillet into cubes. Fry the spring onion with butter and olive oil in a pan. Add the chicken and fry until golden brown.
2. Add the thawed and dried mushrooms and mix thoroughly. Cook everything for about 5 minutes. Add the wine and evaporate the alcohol.
3. Season with salt, pepper and thyme. Pour in the broth and cook for another 10-15 minutes.
4. Add the cream and cook until the sauce becomes creamy.
5. Prepare the puree according to the instructions on the packaging.
Place 4 tablespoons/portions of puree on a plate and sprinkle them with olive oil and a bit of goulash sauce. Serve the goulash in a separate bowl next to the purée.
Good advice:
Does it taste good? Try this dish with our traditional purée (with butter and milk) or with carrot purée!
