Chicken pan with carrots and mangetout

Name: Chicken pan with carrots and mangetout
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 500 g Carrots; 300 g Sweet peas; 4 Chicken fillets (approx. 150 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Basmati Rice; 2 TABLESPOONS Sunflower oil; 150 g Whipped cream; 3 Stem(s) Chervil

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

500 g Carrots
300 g Sweet peas
4 Chicken fillets (approx. 150 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Basmati Rice
2 TABLESPOONS Sunflower oil
150 g Whipped cream
3 Stem(s) Chervil

Directions

1
Peel and clean the carrots and cut them into slices at an angle. Wash the mangetouts. Wash meat, dab dry, cut fillets crosswise in half and season with salt and pepper.
2
Prepare rice in boiling salted water according to package instructions. Heat the oil in a pan and fry the meat for about 10 minutes while turning. Take out meat, pour cream into the pan and loosen frying set.
3
Add vegetables and simmer for about 5 minutes, season with salt and pepper. Put the meat back into the vegetable pan and continue cooking for about 3 minutes. Drain the rice. Wash the chervil, dab dry and chop finely, except for a few leaves.
4
Arrange chicken pan and rice, garnish with chervil.