Vegetable pan with chicken filet

Name: Vegetable pan with chicken filet
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 Chicken fillets (approx. 125 g each); 2-3 TABLESPOONS Lemon juice; 250 g pink mushrooms; 1 collar Carrots; 1 (approx. 750 g) Head pointed cabbage; 1 Onion; 2-3 TABLESPOONS Oil; 1 TEASPOON Vegetable broth (instant); 2 stem(s) Thyme; 1/2 bunch Parsley; 7-10 Tbsp Salt; 7-10 Tbsp white pepper

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 Chicken fillets (approx. 125 g each)
2-3 TABLESPOONS Lemon juice
250 g pink mushrooms
1 collar Carrots
1 (approx. 750 g) Head pointed cabbage
1 Onion
2-3 TABLESPOONS Oil
1 TEASPOON Vegetable broth (instant)
2 stem(s) Thyme
1/2 bunch Parsley
7-10 Tbsp Salt
7-10 Tbsp white pepper

Directions

1
Wash the meat and dab dry. Sprinkle with lemon juice and marinate for about 10 minutes. Clean the mushrooms, wash them if necessary and cut them in half or quarters depending on their size. Peel, wash and roughly chop the carrots.
2
Clean and wash the cabbage and cut it into slices. Peel and finely chop the onion. Dab meat dry if necessary. Heat 1-2 tablespoons of oil in a pan. Fry the meat in it, turning it several times at low heat for about 14 minutes. Heat 1 tablespoon of oil in a frying pan with lid.
3
Brown the onion, carrots and cabbage in it. Pour on just under 1/8 litre of water. Bring to the boil, stir in the stock, cover and stew for about 10 minutes. Wash and chop the herbs, add to the meat and fry briefly.
4
Season the meat with salt and pepper, remove and keep warm. Fry the mushrooms in the frying fat for about 5 minutes. Season with salt and pepper. Mix mushrooms and vegetables. Cut the chicken and arrange with the vegetables.