Chervil and vegetable pan with tender chicken breast

Ingredients for 4 servings:

• 2 tbsp olive oil
• 500 g chicken breast
• 2 onions
• 2 cloves garlic
• 1 can peas and carrots, 400 g
• 400 g potatoes, ready to eat, from the jar
• 2 tbsp, heaped chervil
• 1 tsp honey
• 1 tbsp herb butter
• 1 tsp parsley
• 1 tsp basil
• e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 27 minutes

simple and nutritious

Cut the chicken breast into small, equal-sized cubes. Peel the onion and garlic, and also finely dice them. Heat the olive oil in a large frying pan. Add all the diced ingredients one after the other and fry. Drain the ready-to-eat potatoes in a colander, then halve them. Drain the can or jar of peas and carrots in the colander. Add them to the frying pan along with the halved potatoes and heat everything gently. Mix in the honey, chervil, herb butter, parsley, and basil (fresh is fine), and finally season with salt and freshly ground pepper. Tip: If you like, you can refine the dish with a little feta cheese, which goes very well with it.