Chicken filet in lemon sauce

Name: Chicken filet in lemon sauce
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 2 TABLESPOONS frozen peas; 2 TABLESPOONS low-fat yoghurt; 7-10 Tbsp salt, white pepper; 4-6 cherry tomatoes; 1-2 Spring onions; 4-5 leaves Lettuce; 125 g Chicken filet; 1/2 tsp (3 g) Oil; 1/2 untreated lemon; 7-10 Tbsp Chervil; 2 discs (40 g) White bread

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

2 TABLESPOONS frozen peas
2 TABLESPOONS low-fat yoghurt
7-10 Tbsp salt, white pepper
4-6 cherry tomatoes
1-2 Spring onions
4-5 leaves Lettuce
125 g Chicken filet
1/2 tsp (3 g) Oil
1/2 untreated lemon
7-10 Tbsp Chervil
2 discs (40 g) White bread

Directions

1
Defrost the peas. Stir yoghurt and 1-2 tbsp. water until smooth. Season to taste with salt and pepper
2
Clean, wash and halve the tomatoes. Clean and wash spring onions and salad. Cut spring onions into rings. Pluck the lettuce leaves a little smaller. Mix everything with peas and yoghurt sauce
3
Wash the fillet and pat dry. Season with salt and pepper. Heat oil in a coated pan. Fry the fillet for about 5 minutes on each side
4
Wash the lemon, dab dry and cut off 2 thin slices. Squeeze the rest. Add lemon slices to the fillet and fry briefly. Add lemon juice to the stock, season to taste with salt and pepper. Arrange everything and garnish with chervil. Toast bread if necessary and eat with it