Chicken breast fillet with sautéed vegetables

Ingredients for Chicken breast fillet with sautéed vegetables

Instructions for Chicken breast fillet with sautéed vegetables

To prepare the Chicken breast fillet with sautéed vegetables recipe, please follow these instructions:

Peel and rinse the carrots, parsnips and beets, and cut them into uniform and not for large pieces.

Cut the rodskiven of the Brussels sprouts and remove if necessary. the outer leaves. Cut the Brussels sprouts into quarters.

Cut the rodenden of leek, drag the outer leaf of, and cut some of the Green top of.
Wash Leek thoroughly, and cut it into slices approximately 1 cm slanted.

Heat the oil in a large frying pan or sautérpande, and add all the vegetables at once. Saute the 3-4 minutes. Turn often in vegetables. Add salt, pepper, parsley and possibly. water. Sauté further 2-3 min. or longer if desired more tender vegetables.

Brown and fry the chicken breast fillets in a frying pan approximately 7 minutes on each side, the kødsaften is ready, and the meat is no longer pink inside. Season with salt and pepper. Let meat rest a little in the pan.

Tips:
There are skins on the chicken breast fillets, fried they on a dry pan with skin side down first, then some of the fat melts off.