Composition:
chicken fillet (breast) - 350-400 g
garlic - 2-3 cloves
lemon - 1 PC.
ground hot red pepper - ¼ tsp
herbs (parsley, rosemary, thyme)
olive oil - 10 ml
baby carrots - 300 g
green beans - 50 g
garlic - 2 cloves
salt
Preparation:
Squeeze out lemon juice, herbs and garlic chop or grind in a mortar as finely as possible.
To combine herbs and garlic with lemon juice, olive oil and pepper in a small container and stir with a fork.
Each chicken fillet cut in half lengthwise.
Put the fillets between several layers of plastic wrap (or plastic bag) and beat them with a hammer.
The thickness of the fillet should be equally smooth the entire piece, approximately 0.5-0.7 cm.
So marinate the meat quickly and evenly.
Place the fillet in the container with the marinade, close the lid and shake, leave for 10 minutes.
Carrots wash, peel and slice into thin circles.
If the carrots are small, you can cook them whole.
Boil the carrots in boiling salted water for 7 to 10 minutes. Drain in a colander.
On a dry non-stick pan on high heat sauté chicken for 2 minutes on each side.
Fillet ready to put on a plate, cover with foil to keep warm.
Reduce the heat to medium and fry the whole cloves of garlic for about 30 seconds (pre-crushing peeled garlic with a knife). When the garlic will give flavor, add the carrots.
Saute without oil by adding water or tomato juice
Then add the beans,saute without oil by adding water or tomato juice a little more
The vegetables are ready add salt and mix.
On plate put chicken fillet and vegetable garnish.
Serve hot or cold.
0 comments:
Post a Comment