Chicken filets with bean vegetables

Name: Chicken filets with bean vegetables
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 600 g Potatoes; 7-10 Tbsp Salt; 400 g Mushrooms; 200 g Tomatoes; 1 Onion; 1/2 bunch Savory; 20 g Butter or margarine; 200 ml Vegetable broth (instant); 1 package (300 g) frozen green beans; 7-10 Tbsp Pepper; 4 Chicken fillets (approx. 125 g each); 1 TABLESPOON Oil; 1/2 bunch flat leaf parsley; 60 g ripened cream; 1 Teel cornstarch; 7-10 Tbsp Kitchen yarn

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

600 g Potatoes
7-10 Tbsp Salt
400 g Mushrooms
200 g Tomatoes
1 Onion
1/2 bunch Savory
20 g Butter or margarine
200 ml Vegetable broth (instant)
1 package (300 g) frozen green beans
7-10 Tbsp Pepper
4 Chicken fillets (approx. 125 g each)
1 TABLESPOON Oil
1/2 bunch flat leaf parsley
60 g ripened cream
1 Teel cornstarch
7-10 Tbsp Kitchen yarn

Directions

1
Wash and peel the potatoes and cook them in boiling salted water for 20 minutes. Clean and halve the mushrooms. Wash tomatoes, dab dry and cut into slices. Peel and finely chop the onion.
2
Wash the savory and tie them together with kitchen string to form a bouquet. Heat the fat in a wide saucepan. Sauté the mushrooms and onions in it and deglaze with broth. Add deep-frozen beans and savory, season with salt and pepper and cook covered for about 15 minutes.
3
Wash the chicken fillets and pat them dry. Brush a grill pan with oil and fry the chicken fillets for ten to twelve minutes while turning. Season with salt and pepper. Wash parsley, dab dry and cut into fine strips except for a little garnish.
4
Mix sour cream and cornstarch. Remove the savory from the vegetables. Add tomatoes, parsley and sour cream and bring to the boil again briefly. Season to taste with salt and pepper. Arrange vegetables, potatoes and chicken filets on plates and serve garnished with parsley.