Chicken Breast with Vegetables
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 carrots
- 1 Kohlrabi
- 1 stalk Celery
- 1 Zucchini
- 1 l Vegetable broth
- 4 Chicken breasts (skinless, boneless, about 6 ounces)
- salt
- freshly ground peppers
- 2 Tomatoes
- 1 Tbsp Tarragon
- 2 Tbsps chopped Chervil
- 2 Tbsps balsamic vinegar
- 2 Tbsps White vinegar
- ½ tsp sugar
- 1 tsp Mustard
- 100 milliliters olive oil
Preparation steps
1.
Peel the carrots and kohlrabi. Rinse the celery and zucchini. Cut vegetables into thin sticks, cook in boiling salted water until al dente, rinse, and drain. Heat the broth. Add chicken breast fillets seasoned with salt and pepper to the broth. (Broth should just cover chicken.) Simmer until done. Blanch the tomatoes for a few seconds, peel, quarter, and finely dice.
2.
Mix vinegar with the oil and 1/4 teaspoon salt, sugar, mustard, pepper, herbs, and the diced tomatoes. Correct seasoning.
3.
Remove chicken from the broth and set aside. Warm vegetables briefly in broth. Drain vegetables and arrange on serving plate. Slice chicken and distribute on top of vegetables. Drizzle with the vinaigrette to serve.
