Plain chicken breast fillet with glazed carrots and sugar snap peas

Ingredients for 3 servings:

• 500 g chicken breast fillet(s) (frozen)
• 2 tsp clarified butter
• 1 bunch of carrots, young, small
• 250 g sugar snap peas
• 2 bags of loose, grainy rice (boil-in-the-bag)
• 4 tbsp parsley, chopped, possibly frozen
• 1 tbsp powdered sugar
• 50 g butter, cold, divided into 2 x 25 g pieces
• salt and pepper
• Water

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Peel the carrots and slice diagonally into evenly thin slices. Remove the ends from the snow peas (don’t trim too much) and cut into diamond shapes. Bring a pot of water to a boil. Cook the carrots until they just have enough bite to them. Refresh them in ice water. Blanch the snow peas for about 2 minutes and then refresh them in ice water. Bring another pot of water to a boil, then prepare the rice. Heat the clarified butter in a deep pan and fry the frozen chicken breast fillets until golden brown. When the meat is almost done, caramelize the powdered sugar in another pan, then add 25g of butter. Add the carrots and snow peas and fold in. Add the second piece of butter. Mix everything well and simmer slightly (this will create a small sauce; the carrots will continue to cook for a while). Meanwhile, arrange the meat on plates, transfer the rice to a bowl, and toss with the chopped parsley. Rinse a soufflé dish with cold water, fill with the rice, press down, and turn out onto the plates. Season the vegetables with salt and pepper and arrange them decoratively on the plates. I serve them with crisp iceberg lettuce dressed with a vinegar and oil dressing. Serve with white wine or soft drinks.