500 g chicken, breast fillet
2 teaspoon(s) olive oil
1 onion, small
1 clove of garlic
250 g champignon mushrooms
200 g green beans, fresh
2 tablespoon(s) all-purpose flour
1/2 teaspoon(s) cumin
ginger, some, powder
200 g stock, chicken
150 g milk
50 g cream cheese
100 g gruyere cheese, grated
100 g strained yogurt
100 g cheddar


1.Cut the chicken into 2 cm pieces and season with salt and pepper.
2.Place a large ovenproof pan over medium to high heat and add 2 tablespoons of olive oil.
3.Add the chicken and sauté, until golden on all sides.
4.Remove from pan and add the onion and garlic. Sauté.
5.Thinly slice the mushrooms and cut the green beans in to 3 cm pieces.
6.Add them to the pan and sauté until light golden.
7.Add the flour mixture and continue to sauté until you cook off the flour taste.
8.Add the chicken, chicken stock and milk. Mix thoroughly.
9.Preheat oven to 220* C (428* F) Fan.
10.Lower heat and simmer for 2 minutes, until the sauce thickens slightly.
11.Add the cream cheese and grated gruyere. Mix until they melt and are incorporated
12.Add the yogurt and sprinkle the top with grated cheddar.
13.Bake for 10 minutes, until golden.
14.Serve with your choice of salad and some rice or bulgur.

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