FRIJE

Instructions

• 1.   Rub the chicken fillets with lemon and cut them into strips. Rinse the zucchini and cut it into pieces. Peel and rinse the carrots, then cut them into thick diagonal slices. Lightly split the leeks, rinse them, and cut them in half.
• 2.   Bring 1 liter of water to a boil in an Instant Pot. Dissolve the chicken stock and add 1 teaspoon of frozen tarragon. Place the chicken fillets and prepared vegetables in the pot. Close the lid and cook for 10 minutes on low pressure. Drain the meat and vegetables, transfer them to a shallow dish, season with pepper, and adjust the salt if necessary.
• 3.   Measure 200 ml of broth and pour it into a saucepan. Add the remaining tarragon and powdered milk. Mix well and bring to a boil. Dissolve the cornstarch in 50 ml of cold water, then pour it into the hot liquid and cook for 2 minutes on low heat, stirring constantly. Stir in the butter, adjust the seasoning with salt and pepper. Pour the sauce over the meat and vegetables.

Nutritional information *