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K.Thomas
Poached chicken fillet with celeriac
A tasty French recipe. The main course contains the following ingredients: poultry, potatoes slightly crumbly, chicken stocklets, soup vegetables (a 250 g), chicken fillets ((320 g), in 8 pieces), celeriac (peeled), orange, coarse mustard and olive oil.
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Ingredients
Directions
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Peel the potatoes, cut into equal pieces and cook in salt for 20 minutes in water.
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Meanwhile, bring 1 liter of water to the boil with the bouillon tablets and soup vegetables. Leave on for 5 minutes on low heat. Poach in this the chicken fillets in 10 min. Make sure the stock remains on boiling, but does not boil.
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Meanwhile cut the celeriac into cubes of 1 x 1 cm. Boil the celeriac in water with salt in 6 minutes until al dente and drain.
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Squeeze out the orange. Beat the mustard, oil and orange juice into a dressing with a whisk. Mix with the celeriac. Serve the chicken with the potatoes and celeriac.
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Nutrition
470Calories
Sodium32% DV770mg
Fat22% DV14g
Protein58% DV29g
Carbs16% DV49g
Fiber24% DV6g
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