John Myers
Chicken Breast Fillet in Herb Sauce and Kohlrabi and Pea Vegetables
The perfect chicken breast fillet in herb sauce and kohlrabi and pea vegetables recipe with a picture and simple step-by-step instructions.
- 400 g Chicken breast fillet
- For dried herbs, see recipe for dried herbs
- Sea salt from the mill
- Coarse pepper
- 1 tablespoon Extra virgin olive oil
- 2 Kohlrabi
- 100 g Pods
- 2 tablespoon Butter
- Salt
- Parsely
- 150 ml Cream
- 150 ml Water
- I seasoned the chicken breasts with salt and pepper and the herb mixture, sprinkled them with oline oil and left them to marry for 2 hours.
- During this time, peel the kohlrabi and dice evenly. Rinse the pods. Cook the kohlrabi pieces in salted water for 10 minutes until soft, do the same with the peas. When both are soft, drain the peas and kohlrabi, mix in the butter and parsley and keep warm.
- Peel the potatoes and cook them in salted water until soft.
- During this time, fry the chicken breasts when they are beautifully golden brown on both sides, add a little water and briefly boil then add the cream and let the chicken breasts simmer in it, seasoning was no longer necessary in my case because the meat was already well seasoned.
- Now serve everything together and enjoy deliciously.
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