Fast chicken ragout with tarragon

Name: fast chicken ragout with tarragon
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 300 g basmati rice; 400 g chicken noodle strips; 250 g Chestnut mushroom; 40 g unsalted butter or margarine; 4 el wheat flour; 450 ml chicken broth from tablet; 2 tl dried tarragon; 4 stalk of celery; 300 g carrot julienne; 1 medium oranges; 1 tl French mustard; 4 el traditional olive oil

Ragout of chicken tenderloin strips, mushrooms and broth with basmati rice and carrot julienne.

Ingredients

Directions

Boil the rice according to the instructions on the package.
Meanwhile, sprinkle the chicken noodle strips with pepper. Cut the mushrooms into quarters.
Heat the butter in a thick-bottomed pan and fry the chicken and flour for 3 minutes while stirring over medium heat. The chicken does not really have to color.
Add the broth and tarragon while stirring. Bring to the boil, add the mushrooms and cook the ragout for 8 minutes on low heat.
Meanwhile cut the celery into thin loops and mix with the carrot julienne.
Squeeze out half the orange and cut the other half into segments. Mix the orange juice with the mustard and oil into a dressing.
Stir in the celery and carrot.
Serve the ragout with the rice and the celery root salad. Garnish with the orange slices.