Greek chicken pan

Name: Greek chicken pan
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 1 Chicken filets (approx. 200 g); 4 Shallots or small onions; 1 Garlic clove; 100 g cherry tomatoes; 1 Stalk Thyme; 1 Stem fresh rosemary; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 ml Vegetable broth (instant); 7-10 Tbsp a few squirts of lemon juice; 30 g Sheep's cheese; 7-10 Tbsp Lemon and fresh herbs

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

1 Chicken filets (approx. 200 g)
4 Shallots or small onions
1 Garlic clove
100 g cherry tomatoes
1 Stalk Thyme
1 Stem fresh rosemary
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 ml Vegetable broth (instant)
7-10 Tbsp a few squirts of lemon juice
30 g Sheep's cheese
7-10 Tbsp Lemon and fresh herbs

Directions

1
Wash the chicken filet, dab dry with kitchen paper and cut in half lengthwise. Peel the onions, possibly halve them. Peel garlic and cut into slices. Clean and wash the tomatoes. Wash the herbs and remove the leaves. Heat the oil. Fry the chicken meat until golden brown.
2
Season with salt and pepper. Add garlic and onions, fry for another 5 minutes. Deglaze chicken pan with broth, add tomatoes and herbs, fry for another 5 minutes. Season with salt, pepper and lemon juice. Crumble cheese over it. Serve garnished with lemon and fresh herbs. Serve with crispy baguette