Chicken filet with colorful vegetables

Name: Chicken filet with colorful vegetables
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 350 g Potatoes; 350 g Carrots; 1/2 l Vegetable broth (instant); 2 double chicken fillets (approx. 250 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 2 TABLESPOONS Oil; 150 g frozen peas; 100 ml Milk; 2 TABLESPOONS sauce thickener; 1/2 bunch Parsley; 1/2 Boxes Cress

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

350 g Potatoes
350 g Carrots
1/2 l Vegetable broth (instant)
2 double chicken fillets (approx. 250 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
2 TABLESPOONS Oil
150 g frozen peas
100 ml Milk
2 TABLESPOONS sauce thickener
1/2 bunch Parsley
1/2 Boxes Cress

Directions

1
Peel and wash the potatoes and carrots. Cut into pieces and bring to the boil with the broth. Cook for 10-15 minutes at medium heat. Halve the chicken filet, rinse in cold water and pat dry.
2
Rub with salt, pepper and paprika and fry in hot oil while turning for about 15 minutes. Add peas to the vegetables 5 minutes before the end of the cooking time. Pour on the milk, bring to the boil again and sprinkle with sauce thickener.
3
Season with salt and pepper. Wash parsley, dab dry and chop. Cut cress leaves from the stalks. Add herbs to the vegetables. Arrange one chicken filet each with vegetables.