Würzige Hähnchenpfanne Jägerart mit Bandnudeln

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Cut chicken breast into pieces and season with salt and pepper.

Wrap each piece of chicken in two slices of bacon.

Heat oil in a skillet and brown the bacon-wrapped chicken on all sides, then remove from skillet.

In the same skillet, add diced onions and leeks, cooking until translucent.

Deglaze the pan with white wine and let it reduce until syrupy.

Add sliced mushrooms and pre-cooked carrots to the skillet, cooking until softened.

Pour in vegetable broth and season with dried herbs, salt, and pepper.

Stir in creme fraiche and mix well, adjusting thickness with sauce binder if desired.

Reduce heat and add the bacon-wrapped chicken back to the skillet, cover, and let simmer for 5-7 minutes.

Meanwhile, cook green and white bandnudeln in boiling water until al dente, then drain and toss with butter and salt.

Serve the chicken mixture over the bandnudeln, garnished with lemon.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens