Chicken filet with herb sauce

Name: Chicken filet with herb sauce
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 40 g Long grain rice, salt; 2 tablespoons (50 g) frozen peas; 2 Tsp mixed herbs (TK); 1 TABLESPOON Breadcrumbs; 3 TSP Crème légere (15 % fat); 1 knife tip Chilli powder; 125 g Chicken filet; 1/2 tsp (3 g) oil, pepper; 1 knife tip Chicken broth; 7-10 Tbsp Lemon juice; 7-10 Tbsp untreated lemon

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

40 g Long grain rice, salt
2 tablespoons (50 g) frozen peas
2 Tsp mixed herbs (TK)
1 TABLESPOON Breadcrumbs
3 TSP Crème légere (15 % fat)
1 knife tip Chilli powder
125 g Chicken filet
1/2 tsp (3 g) oil, pepper
1 knife tip Chicken broth
7-10 Tbsp Lemon juice
7-10 Tbsp untreated lemon

Directions

1
Put rice in 100 ml of boiling salted water. Cover and let it swell for about 20 minutes. Add the peas for the last 5 minutes
2
Mix the herbs, breadcrumbs and 1 teaspoon crème légère. Season with salt and chilli powder
3
Wash the meat, dab dry and brush one side with the herb mixture. Fry in a coated pan in hot oil on the herb side. Turn, fry for about 5 minutes more. Seasoning, take out
4
Deglaze frying fat with 100 ml water, bring to the boil. Stir in 2 teaspoons of crème légère and stock. Season to taste with salt, pepper and lemon juice. Serve everything. Garnish with lemon