Chicken filet with potato and carrot vegetables

Name: Chicken filet with potato and carrot vegetables
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 100 g Chicken filet; 1 tsp (5 g) Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g Potatoes; 50 g Carrot; 1/2 TEASPOON Vegetable broth (instant); 1 tablespoon (15 g) red lentils; 1/2 tsp (2 g) sauce thickener; 1 teaspoon (10 g) ripened cream; 7-10 Tbsp a sprig of parsley

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

100 g Chicken filet
1 tsp (5 g) Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g Potatoes
50 g Carrot
1/2 TEASPOON Vegetable broth (instant)
1 tablespoon (15 g) red lentils
1/2 tsp (2 g) sauce thickener
1 teaspoon (10 g) ripened cream
7-10 Tbsp a sprig of parsley

Directions

1
Rinse chicken filet cold and pat dry. Heat oil in a coated pan. Fry the chicken fillet for 10-15 minutes while turning. Season with salt and pepper. Peel, wash and chop the potatoes and carrot. Bring 100 ml water and broth to the boil and cook the vegetables for about 8 minutes.
2
Rinse lentils cold and add to vegetables 3 minutes before the end of cooking time. Bring to the boil again, stir in the sauce thickener. Remove from the heat and stir in sour cream. Wash parsley, dab dry and chop. Add to the vegetables, season with salt and pepper