Chicken breast on spring vegetables
DIFFICULTY
easy
easy
RATING
COOK TIME
40 mins
40 mins
TOTAL TIME
40 mins
40 mins
Ingredients
Servings:
4
- 1 kg young carrots
- 1 collar Spring onions
- 2 double chicken fillets (approx. 150 g each)
- 7-10 Tbsp Salt
- 150 g Long grain rice
- 2 TABLESPOONS Oil
- 7-10 Tbsp Pepper
- 150 ml Poultry stock
- 100 ml Rosé wine
- 1 TABLESPOON sauce thickener
- 7-10 Tbsp dried tarragon
- 7-10 Tbsp fresh herbs
Directions
- 1
Clean, peel and wash the carrots so that some greenery remains. Clean, wash and cut the spring onions into pieces of about 6 cm. Wash the chicken filet and dab dry. Cook the carrots in boiling salted water for about 15 minutes.
- 2
Add spring onions after 5 minutes. Cook the rice for about 20 minutes as well. In the meantime, fry the chicken fillets in hot oil on both sides until golden brown. Season with salt and pepper. Fry for about 10 minutes at medium heat until done.
- 3
Deglaze with chicken stock and wine. Remove the chicken fillets. Sprinkle with sauce thickener, bring to the boil. Season sauce with salt, pepper and dried tarragon. Arrange rice with vegetables and sliced chicken breast.
- 4
Serve with fresh herbs.
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