Chicken breast with green vegetables and lemon herb sauce

Ingredients for 2 servings:

• 4 chicken breast fillets
• ½ kohlrabi, cut into 1 x 4 cm long sticks
• ½ cauliflower, cut into medium sized florets
• ½ broccoli, cut into medium florets
• 300 g asparagus, green, cut into pieces about 3-4 cm long
• 1 onion(s), very finely diced
• 1 lemon(s)
• 375 ml beef stock
• 1 shot of dry white wine
• 1 tbsp water
• 1 tbsp butter, cold
• 1 pack of soy cuisine or cream (250 ml)
• 3 sprigs of sage
• Salt and pepper, ad mill
• 2 tbsp olive oil, extra virgin for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

without carbohydrates and still super tasty

Season the meat with salt and pepper before frying. Prepare all the vegetables. Preheat two deep, lidded frying pans. Sear the chicken breasts in one pan and the vegetables (without the onions and lemon) in the other pan in olive oil until crisp. Once the vegetables are seared in some spots (this adds a nice aroma), add 3 tablespoons of the beef stock, a pinch of pepper, and close the lid. Reduce the heat to keep the vegetables nice and crisp. Let the vegetables cook while you add the other ingredients. Add 1-2 tablespoons of water if necessary, depending on how dry the vegetables are. Stir carefully occasionally, taking care not to damage the broccoli. The stock provides enough salt, but taste and add more salt if necessary just before serving. Once the chicken breasts are seared on all sides, remove them from the pan and set aside on a plate. Do not reduce the heat yet. Now, if necessary, add a little olive oil to the pan, add all the onions and sage, and fry until well browned, but do not allow to overbrown. Add the lemon juice, scrape up any juices from the bottom of the pan, and bring to a boil briefly. Now add the white wine, stir, and bring to a rolling boil. Finally, add the remaining beef stock and the soy sauce or cream, stir everything well, then add the chicken breasts to the sauce and close the lid. Depending on their thickness, cook the chicken breasts over medium heat for another 20-25 minutes. Finally, stir in the very cold butter to thicken the sauce. Season to taste before serving. If you like, you can remove the sage stalks, but I always leave them in the sauce. If you can/want to eat carbohydrates, or for the rest of the family, a wild rice mix goes very well with it.