Chicken breast with fennel and tomato vegetables

Name: Chicken breast with fennel and tomato vegetables
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1 Chicken filet (100 g); 7-10 Tbsp Salt Pepper 3 tablespoons of oil; 1 (250 g) Fennel Tuber; 1 Tomato; 7-10 Tbsp juice of 1/2 lemon; 1/8 l Chicken broth (instant); 1 TABLESPOON Whipped cream; 1 TABLESPOON sauce thickener; 1 washer Wheat toast bread; 2 TEASPOONS pesto alla genovese

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

1 Chicken filet (100 g)
7-10 Tbsp Salt Pepper 3 tablespoons of oil
1 (250 g) Fennel Tuber
1 Tomato
7-10 Tbsp juice of 1/2 lemon
1/8 l Chicken broth (instant)
1 TABLESPOON Whipped cream
1 TABLESPOON sauce thickener
1 washer Wheat toast bread
2 TEASPOONS pesto alla genovese

Directions

1
Wash the chicken filet, dab dry and season with salt and pepper. Heat 2 tablespoons of oil in a pan, fry the meat in it and continue to fry for 10 minutes at medium heat. Turn from time to time. In the meantime, clean, wash and slice the fennel and tomato. Put some fennel green aside for garnishing. Remove the meat and keep warm. Heat the remaining oil in the pan, add the fennel and sauté briefly, salt. Add lemon juice and chicken stock. Bring to the boil and cook for 5 minutes. Add cream, stir in sauce thickener, bring to the boil again. Fold in tomato wedges. Season to taste with salt and pepper. Keep warm. Toast bread, cut diagonally and spread with pesto. Arrange chicken breast, vegetables and toast on a plate, garnish with fennel gün
2
Dishes: Kahla
3
Glasses: Leonardo