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Chelipepper
Patty chicken ragout with salad
Ragout of chicken with salad of lettuce and tomato.
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Ingredients
Directions
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Preheat the oven to 190 ° C.
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Sprinkle the chicken noodle strips with salt and pepper. Heat the butter in a pan and fry the chicken for 4 minutes on medium heat.
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Add the flour and cook for 2 minutes on low heat. Add the fond and the water. Cook for 5 minutes on low heat. Add some water if the ragout is too thick.
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In the meantime, bake the pies for approx. 6 minutes in the oven.
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Remove the salad leaves and wash them. Cut the tomatoes into slices and do with the lettuce in a bowl. Drizzle with the salad dressing.
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Cut the caps out of the pastry boxes and place the dishes on a plate. Fill with the chicken ragout and put the cap back on. Serve with the salad.
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Nutrition
420Calories
Sodium27% DV650mg
Fat42% DV27g
Protein50% DV25g
Carbs6% DV19g
Fiber12% DV3g
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