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Thomas Williams
Free-range chopsticks with mixed vegetables
Chicken fillet in strips sprinkled with paprika powder. The basis for this dish with bacon and chestnut mushrooms, carrots and garden peas.
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Ingredients
Directions
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Heat a skillet without oil or butter and bake the bacon strips in 5 min. Meanwhile, clean the onion and cut it.
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Cut the chicken fillet into strips and sprinkle with the paprika powder. Add the chicken fillet and onion to the bacon and cook for 5 minutes. Change regularly.
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Wipe the mushrooms clean and cut into quarters.
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In the meantime, heat the oil in a large frying pan and fry the potatoes with salt in 12 minutes until golden brown. Change regularly.
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Add the mushrooms, peas and carrots to the chicken and fry for 7 minutes. Change regularly.
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Season with pepper and salt. Scoop the potatoes and serve.
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Nutrition
555Calories
Sodium28% DV680mg
Fat35% DV23g
Protein62% DV31g
Carbs17% DV52g
Fiber36% DV9g
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