Creamy Sauce With Chicken and Elbow Maccaroni
By chef Gulasch
Svíčková with chicken and sausage 🍲🥕 A rich, warm lunch on a soup plate – traditional Czech classic with cream sauce, tender chicken meat and fragrant vegetable elements.
- 32 min
- total
- Easy
- level
5 min prep · 27 min cook
What you will need
-
Carrot 0.25 pcs -
Parsley 0.25 pcs -
Onion 0.25 pcs -
Butter 0.25 tbsp -
Mustard 0.5 tbsp
-
Plain Flour 0.5 tbsp -
Water 100 ml -
Chicken Breast 0.5 pcs -
Elbow Macaroni 60 g -
Double Cream 50 ml
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
-
Preparing Ingredients. Prepare all ingredients – we will cook with them shortly ✨
-
Preparing Vegetables. Peel the carrots and parsnips and cut them into smaller pieces. Chop the onion finely.
-
Sautéing Vegetables. Heat the butter over medium heat. Add the onion, carrots and parsnips and sauté for about 6–8 minutes until they become translucent.
-
Mustard And Flour. Add the mustard and flour. Sauté over medium heat for about 1–2 minutes.
-
Cooking The Sauce. Pour in water, bring to a boil and simmer over low heat for about 25–30 minutes until the sauce is very tender.
-
Preparing Chicken Meat. Cut the chicken breasts into cubes.
-
Cooking Sausages. Cook the sausages in salted water over medium heat for about 8–10 minutes until tender.
-
Cream And Blending. Blend the sauce, stir in the cream and simmer over low heat for about 3–5 minutes.
-
Chicken Meat In Sauce. Add the chicken meat and simmer over low heat for about 8–10 minutes until cooked through.
-
Serving. Drain the sausages and serve with the svíčková and chicken meat.
Ratings and comments
Be the first to rate this meal. Reviews are added in the Goulash app and shown here read-only.
More from this category
Quick Pork with Mushrooms and Boiled Potatoes
A quick version of a classic dish based on a creamy mushroom sauce, paired with potatoes and pork neck.
