Savoy pan with chicken and apricots

Print Friendly, PDF & Email



Monika cooks today: Savoy pan with chicken and apricots

Preparation: 15 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Category: Lunch recipes, pasta dishes, meat dishes

Recipe rating:
4von5

Savoy pan with chicken and apricots © Monika Cartwright
Savoy pan with chicken and apricots © Monika Cartwright

Ingredients (for 4 servings):

  • 1 onion
  • 1 small savoy(about 1 kilogram)
  • 400 grams of chicken breast
  • 2 tablespoons of olive oil
  • Salt
  • Black pepper, freshly ground
  • 125 milliliters of vegetable broth
  • 4 apricots
  • 60 grams of grated parmesan
  • 150 grams of sour cream
  • 2 eggs
  • 600 grams gnocchi (from the refrigerated section)



Instructions:

Peel, halve and slice the onion. Clean savoy, wash, cut into quarters, remove the stalk and cut into strips.

Wash the chicken fillets, pat dry them with paper towels and cut into cubes. Heat up a pan adding some and brown the chicken all around, season with salt and pepper. Lift chicken out of the pan and keep warm wrapped in aluminum foil. Braise onions until translucent in the frying pan, add savoy, season with salt and pepper. Pour in vegetable stock, bring it to a boil, cover with a lid and let simmer over low heat about 15 minutes.

Wash apricots, cut in halves, remove seeds, dice finely and add to the savoy pan. Also add chicken and heat up again (but do not bring it to a boil).

Cook gnocchi in salted & boiling water according to package directions and serve with the savoy pan.

Enjoy your Meal!

Recipe Summary:

Leave a Reply

Bewertung*

Your email address will not be published. Required fields are marked *

*