Sugar pods and kohlrabi with chicken filet
easy
45 mins
45 mins
Ingredients
- 2 double chicken fillets (approx. 250 g each)
- 2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 500 g Sugar Peas
- 2 Kohlrabi with green
- 7-10 Tbsp (à ca. 300 g)
- 125 g cherry tomatoes
- 20 g Butter or margarine
- 1 sachet (125 g) Béarnaise butter sauce
Directions
- 1
Wash the chicken filet and dab dry. Heat oil in a pan and fry the fillets for ten minutes until golden brown all around. Season with salt and pepper. Meanwhile clean and wash the sugar peas. Wash the kohlrabigrün, chop them up to a few leaves and put them aside.
- 2
Peel kohlrabi and cut into half slices. Cook sugar peas and kohlrabi in boiling salted water for five to seven minutes. Wash and halve the tomatoes. Foam the fat and turn the tomatoes in it. Melt butter sauce in 1/8 litre water while stirring, bring to the boil and remove from the heat. Continue stirring sauce for 1/2 minute. Arrange drained sugar peas, kohlrabi and tomatoes on a plate. Cut chicken fillets into slices and arrange on the vegetables. Sprinkle with kohlrabi green and serve garnished with kohlrabi leaves.
- 3
Melt butter sauce in 1/8 litre water while stirring, bring to the boil and remove from the heat. Continue stirring sauce for 1/2 minute. Arrange drained sugar peas, kohlrabi and tomatoes on a plate. Cut chicken fillets into slices and arrange on the vegetables. Sprinkle with kohlrabi green and serve garnished with kohlrabi leaves. Serve with extra sauce
- 4
Preparation time approx. 45 minutes
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