Sage chicken with colorful vegetables

Name: Sage chicken with colorful vegetables
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 250 g white asparagus; 250 g green asparagus; 1 Kohlrabi; 200 g young carrots; 200 g Sweet peas; 200 g Mushrooms; 3-4 Tbsp Lemon juice; 8 Chicken breasts with skin and bone (approx. 250 g each); 1 potty Sage; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Sugar; 2-3 TABLESPOONS Oil; 30 g Butter or margarine; 30 g Flour; 250 g Whipped cream; 1/4 l clear broth (instant); 7-10 Tbsp Sage

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

250 g white asparagus
250 g green asparagus
1 Kohlrabi
200 g young carrots
200 g Sweet peas
200 g Mushrooms
3-4 Tbsp Lemon juice
8 Chicken breasts with skin and bone (approx. 250 g each)
1 potty Sage
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Sugar
2-3 TABLESPOONS Oil
30 g Butter or margarine
30 g Flour
250 g Whipped cream
1/4 l clear broth (instant)
7-10 Tbsp Sage

Directions

1
For the vegetables, peel the white asparagus and cut off the woody ends. Wash green asparagus, cut off woody ends. Peel kohlrabi, cut into half slices. Peel the carrots and leave some green. Clean and wash the mangetouts. Clean, wash and halve the mushrooms and sprinkle with 1 tablespoon lemon juice. Wash chicken fillets, dab dry and remove meat and skin from the bone.
2
Push some sage leaves under the skin. Season with salt and pepper. Cook white asparagus in boiling salted water and some sugar for about 20 minutes. Add green asparagus during the last 10 minutes. Cook kohlrabi and carrots in salted water and some sugar for about 15 minutes, sugar pods for about 10 minutes. In the meantime heat up the oil in a pan. Fry the fillets on both sides for about 15 minutes. Then take them out. Fry the mushrooms in the frying fat for about 5 minutes. Season with salt and pepper. Take them out. Briefly toss the remaining sage leaves in the frying fat. Pour over the vegetables and the fillets.
3
Then take them out. Fry the mushrooms in the frying fat for about 5 minutes. Season with salt and pepper. Take them out. Briefly toss the remaining sage leaves in the frying fat. Pour over the vegetables and the fillets. For the sauce, heat the fat in a saucepan. Sweat flour in it. Add cream and stock while stirring. Let it boil up. Season with salt, pepper and remaining lemon juice. Serve garnished with sage nosegays. Serve with new, roasted potatoes
4
For the sauce, heat the fat in a saucepan. Sweat flour in it. Add cream and stock while stirring. Let it boil up. Season with salt, pepper and remaining lemon juice. Serve garnished with sage nosegays. Serve with new, roasted potatoes
5
Plate: Bella Cucina