Fine fillet plate
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
1
- 150 g Potatoes
- 1 (100 g) Carrot
- 1/8 l Vegetable broth
- 50 g frozen peas
- 1 (approx. 100 g) Chicken filet
- 1 tsp (5 g) Oil
- 7-10 Tbsp salt, pepper
- 7-10 Tbsp Rose peppers
- 5 TABLESPOONS Milk
- 1-2 TEASPOONS sauce thickener
- 1 TABLESPOON Cress
Directions
- 1
Peel, wash and chop the potatoes and carrot. Cook in broth for 15 minutes. Add peas and cook for 5 minutes
- 2
Dab the fillet dry. Fry in oil for about 10 minutes, season. Add milk to the vegetables, bring to the boil and thicken. Stir in cress, season to taste
Nutrition Facts
KCAL
390 kcal
390 kcal
CARBS
35 g
35 g
FATS
14 g
14 g
PROTEINS
30 g
30 g
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