John Myers
Chicken Breast Fillet on Bed of Carrots and Onions
The perfect chicken breast fillet on bed of carrots and onions recipe with a picture and simple step-by-step instructions.
- 400 g Chicken breast fillet
- 1 tsp Oil
- Chilli salt
- 4 size Carrots
- 2 size Onions
- 250 ml Vegetable broth
- 2 Bay leaves
- 0,5 tsp Herbs of Provence
- Salt and pepper
- Peel and wash the carrots and cut them diagonally into approx. 0.5 cm thick slices. Peel, halve and slice the onions.
- Brush a large pan or roasting pan with 1 teaspoon of oil. Sear the chicken breast fillets over medium heat, remove and set aside. Season with chilli salt. Add the vegetables and roast them briefly. Place the meat on the vegetables, add Provence herbs and bay leaves and deglaze with the vegetable stock. Let the lid stew for approx. 25 minutes. Season to taste with salt and pepper.
- Distribute the vegetables from the stock on preheated plates. Cut the chicken breast fillets and arrange on the bed of vegetables. Mashed potatoes tastes good with it
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