Fried chicken filet on beans and carrots
easy
40 mins
40 mins
Ingredients
- 50 g Long grain rice
- 7-10 Tbsp Salt
- 125 g small, young carrots with green
- 150 g green beans
- 200 g Chicken filet
- 7-10 Tbsp Lemon Pepper
- 10 g clarified butter
- 1/8 l clear chicken stock (instant)
- 4-5 Tbsp dry white wine
- 1 TEASPOON dark sauce thickener
- 3-4 Stem(s) Parsley
- 15 g Butter or margarine
Directions
- 1
Add rice to approx. 200 ml boiling salted water, bring to the boil again, cover and allow to swell at low heat for approx. 20 minutes. Clean and wash carrots (leave some green) and beans. Cut the beans diagonally into pieces. Steam the vegetables in little boiling salted water covered with a lid for 15 minutes. Wash the chicken filet, dab dry and season with salt and pepper.
- 2
Heat clarified butter in a frying pan and fry the chicken fillet for 8-10 minutes while turning. Deglaze with stock and white wine and simmer for 1-2 minutes. Stir in sauce thickener, bring to the boil again and season with salt and pepper. Wash parsley, dab dry and chop, except for a little bit for garnishing. Drain the vegetables. Arrange on a preheated plate. Melt the fat and drizzle over the vegetables. Sprinkle beans with chopped parsley. Cut the chicken filet.
- 3
Arrange on a preheated plate. Melt the fat and drizzle over the vegetables. Sprinkle beans with chopped parsley. Cut the chicken filet. Pour sauce over the meat and serve garnished with parsley leaves. Add rice sprinkled with the rest of the chopped parsley
- 4
Preparation time 30 to 40 minutes
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