Chicken filet on carrot-vegetables

Name: Chicken filet on carrot-vegetables
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 800 g Potatoes; 1 kg Carrots; 400 g Chicken filet; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 100 g red lentils; 4 TSP Vegetable broth (instant); 1 TABLESPOON Strength; 2 TABLESPOONS ripened cream; 2 TEASPOONS medium hot mustard; 7-10 Tbsp chopped parsley

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

800 g Potatoes
1 kg Carrots
400 g Chicken filet
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp white pepper
100 g red lentils
4 TSP Vegetable broth (instant)
1 TABLESPOON Strength
2 TABLESPOONS ripened cream
2 TEASPOONS medium hot mustard
7-10 Tbsp chopped parsley

Directions

1
Peel potatoes and carrots, wash and cut into bite-sized pieces
2
Wash the fillet and pat dry. Heat oil in a coated pan. Fry the fillet for 4-5 minutes on each side, season
3
Rinse lenses. Bring 1/8 l water to the boil, dissolve vegetable stock in it. Cover the carrots and potatoes and cook them in the broth for about 15 minutes. Add the lentils after about 5 minutes and cook them
4
Bind the vegetables with starch. Stir in cream. Season with salt, pepper and mustard
5
Cut the chicken filet open and arrange on the carrot-vegetables. Sprinkle with parsley