John Myers
Chicken Fillet with Multicolored Beans
The perfect chicken fillet with multicolored beans recipe with a picture and simple step-by-step instructions.
- 2 piece Sweet potato
- 1 Teaspoon (level) Chakalaka paprika spice
- 300 piece Chicken breast fillet
- 1 Onion
- 400 g Green beans fresh and colorful from the garden
- 1 toe Garlic
- 8 g Thyme fresh from the garden
- 2 tablespoon Honey
- Oil
- 400 ml Vegetable broth
- 1,5 tablespoon Butter
- Salt
- Pepper from the grinder
- Preheat the oven to 200 ° C. The first beans fresh from the garden, clean, cut in half and wash. Peel the onion and garlic. Cut the onion into rings and finely chop the garlic. Pick the leaves from half of the thyme.
- Peel the sweet potato, halve if necessary and cut into 1.5 cm wide slices. Put these in a bowl, season with paprika, salt and pepper, add a little oil and mix everything well. Then place the slices on a baking sheet lined with baking paper and distribute them on top. Bake in a preheated oven at 200 ° C for about 20 minutes until they are soft and golden brown.
- In the meantime, rinse the meat, pat dry and season with salt and pepper on both sides. Heat the oil in a large pan and sear the meat on all sides, remove it and set it aside.
- Heat some oil again in the pan and sauté the onions with the garlic. Add the thyme leaves and fry briefly. Then deglaze with vegetable stock. Add the beans and simmer everything for about 10 minutes until the beans are soft. Add honey and butter and reduce briefly until the sauce thickens slightly. Now season with salt and pepper.
- I then cut the chicken a little smaller, fried it all over again and served it on the plates with the bean sauce and the sweet potato slices.
Facebook Comments