Recipe for boiled chicken breasts, fennel, carrots and green beans. Dish served with sauce made from boiled branches of fennel, green onions and garlic with spicy herbs, mustard, oil and vinegar. The sauce is crushed to a state puree. Nutritional value of one serving: (4 total) Calories 443, total fats 22 g., saturated fats g., proteins 43 g., carbohydrates one 9 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Dish Photography: Justin Walker Time: 40 min. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 675 gr. skinless chicken breast fillet cut in half diagonally
- 225 gr. green beans, peeled and chopped into small pieces
- 1 onion fennel, peeled and sliced with wedges and 1 tbsp. branches with leaves
- 3 medium carrots, chopped in large pieces
- Coarse salt
- 1 head garlic, disassemble into cloves and peel peel
- 1 bunch of green onions (white and light green parts), large sliced
- 1/3 Art. extra virgin olive oil
- 1.5 tbsp. l white wine vinegar
- 1 tbsp. l Dijon mustard
- 1/2 tbsp. fresh parsley
- 1/2 tbsp. fresh basil
- Freshly ground pepper
Recipes with similar ingredients: chicken breasts, beans green, fennel onion, carrot, parsley, basil, onion green, garlic, wine vinegar, Dijon mustard
Recipe preparation:
- Half fill the large pot with hot water, add 1/2 tsp salts, fennel and carrots. Bring to a boil, cook vegetables 3 minutes until half ready. Take out the slotted spoon. Reduce the fire to weak.
- Add garlic, chives, chicken, branches and leaves to the pan. bring the fennel to a gentle boil and cook for 10-15 minutes to full readiness chicken. Pour very cold salted water into a bowl. Put chicken in it with tongs, leave for 30 seconds, then shift to a cutting board.
- Using a slotted spoon, transfer the garlic, spring onions and branches of fennel with leaves, add 1/3 tbsp. liquid from the pan. AT add green beans, remove from heat, let stand 5 minutes, drain the water.
- Add olive oil, vinegar, mustard, parsley and basil and chop until mashed, salt and pepper. Cut the chicken into pieces and serve with vegetables, sprinkle spicy sauce.
