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Rice with chicken ragout
White rice with homemade chicken ragout and carrot salad.
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Ingredients
Directions
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Mix the honey in a bowl with the vinegar and salt and pepper.
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Grate the winter carrot and scoop through the dressing.
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Boil the rice according to the instructions on the package.
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Cut the chicken fillet into pieces.
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In the meantime, heat the butter in a frying pan and fry the chicken in 6 minutes until golden brown.
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Add the flour and cook for 2 minutes. Add the water and the cream cheese and stir until a bound sauce is formed. Heat for 3 minutes on low heat.
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Serve the chicken ragout with the rice and the salad.
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Nutrition
625Calories
Sodium17% DV410mg
Fat32% DV21g
Protein52% DV26g
Carbs26% DV79g
Fiber24% DV6g
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