Chicken filet on balsamic julienne vegetables

Name: Chicken filet on balsamic julienne vegetables
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 Carrots; 1 (approx. 400 g) small celeriac; 1 Stalk leek (leek); 4 Chicken filets (à approx. 175 g); 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6-8 Stem(s) Coriander; 1 TABLESPOON sugar + something to taste; 2-3 TABLESPOONS dark balsamic vinegar

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

4 Carrots
1 (approx. 400 g) small celeriac
1 Stalk leek (leek)
4 Chicken filets (à approx. 175 g)
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
6-8 Stem(s) Coriander
1 TABLESPOON sugar + something to taste
2-3 TABLESPOONS dark balsamic vinegar

Directions

1
Clean or peel and wash carrots, celery and leek. Cut vegetables into strips. Wash meat and dab dry
2
Heat 1 tablespoon of oil in a frying pan. Fry the meat for 8-10 minutes while turning, season with salt and pepper. Steam vegetables in a little water for 5-6 minutes until al dente. Wash the coriander and shake dry. Pluck the leaves from the stalks, except for a little bit for garnishing, and cut them roughly.
3
Add 1 tablespoon of oil, 1 tablespoon of sugar and vinegar to the vegetables, bring to the boil, season to taste with salt, pepper and sugar, stir in the coriander. Arrange vegetables and meat on plates, garnish with coriander leaves