Chicken fillets with baby vegetables in butter
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Guests 4 people
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Preparation 10 minutes
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Cooking 15 minutes
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Difficulty Medium
To make this recipe
Ingredients
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100g Grand Fermage organic sea-salted butter
12 chicken fillets
1 tbsp. sugar
100g young carrots
100g turnips
50g fresh peas
½ red onion
Salt, pepper
For the marinade
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1 sprig of lemon thyme juice of 1 lemon
4 tbsp. olive oil
Salt, pepper
And don't forget to grade the recipe:
Preparation
- Marinate the chicken fillets in the fridge for hour in the marinade ingredients.
- Peel and wash the vegetables.
- Peel the onion and chop it finely.
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Put the vegetables and finely chopped onion into a large casserole dish.
- Cover the vegetables with water.
- Add the butter, sugar and lemon thyme.
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Season.
- Pan fry or grill the chicken fillets.
- Add the baby vegetables and cook on a low heat until all the water has evaporated (check how the vegetables are cooking with a knife)
- The syrup produced with the mixture of butter, sugar and water will add a delicious taste to the meal.
And don't forget to grade the recipe:
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