Young vegetables with herb chicken

Name: Young vegetables with herb chicken
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4-5 Stem(s) Thyme; 2-3 TABLESPOONS Oil; 2 TABLESPOONS Lemon juice; 4 (approx. 400 g) Chicken filets; 250 g brown mushrooms; 1 bundle (approx. 500 g) Carrots; 1 (approx. 750 g) Pointed cabbage; 1 medium onion; 7-10 Tbsp Salt; 1/2 bunch Parsley; 7-10 Tbsp white pepper

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4-5 Stem(s) Thyme
2-3 TABLESPOONS Oil
2 TABLESPOONS Lemon juice
4 (approx. 400 g) Chicken filets
250 g brown mushrooms
1 bundle (approx. 500 g) Carrots
1 (approx. 750 g) Pointed cabbage
1 medium onion
7-10 Tbsp Salt
1/2 bunch Parsley
7-10 Tbsp white pepper

Directions

1
Wash the thyme, pluck it. Mix with 1-2 tablespoons of oil and juice. Wash the meat, dab dry. Mix with herbal oil and let it stand for about 15 minutes
2
Clean the mushrooms, wash them if necessary and cut them in half or quarters depending on size. Clean, wash and cut the vegetables into pieces. Peel and finely dice onion
3
Remove meat from the marinade. Fry in a coated pan without oil for 5-6 minutes per side
4
Fry the onion, carrots and cabbage in 1 tablespoon of hot oil. Add just under 1/8 l water and salt, bring to the boil. Steam covered for about 10 minutes.
5
Wash the parsley, pluck. Add to the meat and fry briefly. Season meat, keep warm. Fry the mushrooms in the frying fat for about 5 minutes, season. Mix into the vegetables. Season to taste and arrange everything. Goes well with boiled potatoes