Chicken filet with lemon glaze

Name: Chicken filet with lemon glaze
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 150 g low-fat yoghurt; 1-2 TABLESPOONS White wine vinegar; 50 ml low-fat milk; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 200 g frozen peas; 4 (175 g each) Chicken filets; 1 TABLESPOON Oil; 2 untreated lemons; 1 Head endive salad; 250 g cherry tomatoes; 1 collar Spring onions; 4 discs Chiabatta bread; 75 g Quince jelly; 7-10 Tbsp Chervil

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

150 g low-fat yoghurt
1-2 TABLESPOONS White wine vinegar
50 ml low-fat milk
7-10 Tbsp Salt
7-10 Tbsp white pepper
200 g frozen peas
4 (175 g each) Chicken filets
1 TABLESPOON Oil
2 untreated lemons
1 Head endive salad
250 g cherry tomatoes
1 collar Spring onions
4 discs Chiabatta bread
75 g Quince jelly
7-10 Tbsp Chervil

Directions

1
Mix yoghurt, vinegar and milk, season with salt and pepper. Cook peas in little boiling water for 2-3 minutes. Drain, rinse with cold water and let drain. Wash chicken fillets, dab dry, season with salt and pepper.
2
Heat oil in a coated pan, fry fillets on each side until golden brown. Fry for approx. 10 minutes, turning over. Wash the lemons, dab dry. Peel the zest from one lemon with a zest ripper.
3
Halve the lemon, squeeze the juice. Cut the other lemon into slices. Clean, wash and cut the salad into strips. Wash, clean and halve the tomatoes. Clean, wash and cut spring onions into rings.
4
Mix lettuce, tomatoes, onions and peas with the sauce, season with salt and pepper. Roast the bread in a toaster until golden brown. Add quince jelly to the chicken 2 minutes before the end of the roasting time. Melt in the pan over a mild heat.
5
Add the lemon slices and zest and fry. Season the sauce with salt, pepper and 2-3 tablespoons of lemon juice. Serve chicken fillet with sauce and salad. Garnish with chervil.