Braised cucumber vegetables with chicken fillet and potatoes

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Peel and wash the potatoes and cook them in boiling salted water for about 20 minutes. Wash cucumbers, dab dry and peel them in strips. Halve cucumbers lengthwise, scrape out seeds with a teaspoon.

2. 2

   Cut the cucumbers crosswise into slices. Heat 2 tablespoons of oil in a coated pan. Fry the gherkins for 3-4 minutes. Pour on 100 ml broth and braise covered for another 3-4 minutes. Wash meat and dab dry.

3. 3

   Heat 2 tablespoons of oil in a coated pan. Fry the meat for 10-12 minutes while turning. Wash the dill, dab dry, put something aside for garnishing. Pluck the remaining dill from the stalks and chop finely.

4. 4

   Wash the lemon hot, grate dry, cut into slices, add to the meat and fry for 3-4 minutes. Take the lemon out and put it aside. Meanwhile peel and finely dice the onion. Melt butter in a pot and fry onion until transparent.

5. 5

   Drain the potatoes and let them evaporate briefly on the switched off hotplate. Dust onion with 1 tablespoon of flour, sauté and deglaze with 300 ml vegetable stock. Bring to the boil briefly. Mix sour cream with 1 tablespoon of flour, stir into the sauce and bring to the boil again.

6. 6

   Heat 1 tablespoon of oil in a coated frying pan. Fry the potatoes for 3-4 minutes until brown, season with salt and pepper. Remove the pot from the heat, add the cucumber and dill, season with salt and pepper and heat again.

7. 7

   Season meat with salt and pepper, cut into slices, arrange with lemon slices and cucumber vegetables, garnish with dill and add potatoes.

Nutrition Facts

KCAL
590 kcal

CARBS
41 g

FATS
23 g

PROTEINS
51 g