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🍽️ Pan-fried chicken breast with French beans

479 kcal · 30 min · 4 servings

Ingredients

• 4 chicken breast fillets (approx. 160 g each)
• 0.5 tsp anise seeds
• 0.5 tsp peppercorns
• salt
• 2 tbsp vegetable oil
• 250 g snow peas
• 150 g young, green beans
• 150 g broad bean kernels (fava bean kernels)
• 100 g peas
• 300 g asparagus
• 4 red chili peppers
• 2 garlic cloves
• 50 ml mild white wine vinegar
• 50 g honey
• lemon juice

Instructions

1. 1. Wash the chili peppers and remove the seeds.
2. 2. Finely chop the chili peppers.
3. 3. Peel the garlic cloves.
4. 4. Finely chop the garlic.
5. 5. Place the chili, garlic, vinegar, honey, and about 200 milliliters of water in a pot.
6. 6. Bring the mixture to a boil.
7. 7. Reduce the heat to low.
8. 8. Simmer the sauce, stirring occasionally, for about 30 minutes until it becomes thick.
9. 9. Season the sauce with lemon juice at the end.
10. 10. Wash the chicken breasts.
11. 11. Pat the meat dry with a kitchen towel.
12. 12. Tie the meat with kitchen twine if desired to keep its shape.
13. 13. Coarsely grind the anise.
14. 14. Coarsely grind the pepper.
15. 15. Sprinkle the ground anise and pepper over the chicken.
16. 16. Salt the meat.
17. 17. Heat oil in a frying pan.
18. 18. Fry the chicken on all sides for about 6 to 8 minutes over medium heat until golden brown.
19. 19. Wash the French beans and green beans.
20. 20. Remove the ends and strings from the French beans and green beans.
21. 21. Wash the broad bean kernels and peas.
22. 22. Drain the vegetables.
23. 23. Wash the asparagus.
24. 24. Cut the asparagus in half lengthwise.
25. 25. Place all the vegetables in a steamer insert.
26. 26. Steam the vegetables over hot water vapor for about 3 to 4 minutes.
27. 27. Distribute the steamed vegetables onto plates.
28. 28. Remove the kitchen twine from the chicken breasts.
29. 29. Slice the chicken breasts.
30. 30. Place the chicken slices on top of the vegetables.
31. 31. Drizzle the sauce over the dish.
32. 32. Serve the meal.

Nutrition per serving

• kcal: 479
• Protein: 62 g · Fett/Fat: 8 g · Carbs: 38 g