Escalopes in cream with leeks and carrots

Ingredients

• 3 to 4 unbreaded cutlets
• 2 thin leeks
• 2 finely chopped carrots
• 2 pots of cream (a total of 200 ml)
• 2 packets of dehydrated stroganoff sauce
• 10 cl of water
• a little oil or butter
• pepper

Preheat the oven to 170 °C. Season the meat, finely chop the leeks, and slice the carrots thinly.

Bring the water to a boil in a small saucepan. Add the leeks and carrots, then cook for about 5 minutes.

Pour the cream into a bowl and mix in both sachets of stroganoff sauce.

Mix well to prevent clumps, adding a little water if needed. Pour this mixture over the leeks and carrots.

Let everything come back to a boil.

Meanwhile, the oven is preheated: heat the chicken breasts for 2 to 3 minutes on each side in a little oil or butter, then place them in a greased baking dish.

Place the chicken cutlets on a baking sheet with the vegetable and cream mixture, then bake for 15 to 20 minutes.