- 250g mushrooms
- 400g chicken breast
- 1 tbsp liquid margarine
- 50g flour
- 500ml skimmed milk
- Low-fat chicken bouillon cube
Cut the chicken into cubes and bake them together with the mushrooms in the margarine.
Mix flour into the milk and heat it on a fire while stirring continuously. Heat it until it’s right below its cooking point. Add the bouillon cube.
When the chicken is ready, put it with the mushrooms in the sauce. Stir some more and it’s done.
Serve this with rice and a cold salad.
The puff pastry cookies that are usually served with vol-au-vent contain a lot of calories so it’s best not to eat those with this recipe.
|per 100g||per portion|
|Dietary Fiber (g)||0,6||1,8|