Chicken fillet with vegetables is excellent universal dish from chicken, which is suitable for both everyday table and festive. I really love this recipe, because it is prepared quite quickly, simply and necessary products almost always available in the refrigerator. Chicken meat always turns out very juicy, tender, tasty and very beautiful. A big plus of this dish is that it can be served both hot and cold, in any case it is simply delicious and appetizing. If you are preparing fillets for a regular dinner, then boiled potatoes are very good for a side dish.

Cantaloupe and melons: pepper, pennyroyl, honey or passage, garum and vinegar. Think of it like aromatic fruit salad and the seasonings won't seem so weird. Raw asafoetida is pure pungency with very little flavor. It is better to use a few drops of garlic juice.

In small amounts, it acts as a flavor enhancer. Cut the melon into pieces or use a melon drum. Shake the remaining ingredients and drizzle over the melon while tossing the coat. Mushrooms: Caps are served sprinkled with garum or salt. Easy is good, and it doesn't get any easier. You can search for mushroom mushrooms if you want, but Crime or Regular Button Mushrooms work just as well. Choose fairly large ones, bake them and sprinkle them fish sauce or salt.

Ingredients:

  • 2 - 3 pieces of chicken fillet
  • 2 carrots
  • 2 onions
  • 2 bell peppers
  • 2 tomatoes
  • juice of one lemon
  • vegetable oil
  • salt, pepper, seasonings to taste

Cooking method

Cut the chicken fillet into small pieces, salt, pepper, add to them a tablespoon of lemon juice and vegetable oil. We mix everything well and leave it like that for 20-30 minutes. During this time, cut all the vegetables into thin strips and put them in a pan in the remaining oil for several minutes until medium readiness, then they will remain fragrant and retain their color, shape and taste . At the end of cooking vegetables, add lemon juice, salt, pepper and seasonings. Then quickly fry the fillet pieces in a separate pan for several minutes, but not until golden brown. We add our vegetable marinade to the chicken, add a little water if necessary and simmer everything together for another 15 minutes until fully cooked. Enjoy your meal.

Once the guests are all familiar with each other - and worthy of impressing each other - the feast begins without delay! Meatballs with peas. Peas or fava beans: when they are pushed out with foam, honey, garum, karenum, cumin, celery seeds, oil and wine are crushed. Serve with ground pepper and meat pies.

When a citizen of the Tevinter Empire says "meat" and doesn't specify what kind, they mean pork. If you have tiny fresh fava beans, use them by all means, but the mature dried variety that most markets carry is completely unacceptable. Don't put off sweet ingredients. Used in moderation, they will bring out the natural sweetness of tiny spring peas. The spray is something to keep in mind when you want to add some variety to a family product.

Among the variety, the most popular combination is fillet with vegetables. Stewed chicken fillet with vegetables is a dish with which you can experiment by adding products and spices based on personal preferences, using various processing techniques to preserve juiciness and beneficial features products.

Chicken fillet in soy sauce with vegetables - recipes

The classic combination will allow you to cook a dish without salt and additional seasonings, and fresh pepper will add spice. Before cooking chicken fillet with vegetables, make sure that you have peeled the pulp from the films and lived, that they did not have to be fought in a ready-made dish.

Preheat oven to 350 degrees Fahrenheit. Mix ground pork with breadcrumbs, egg and salt. Shape into 1 inch felt balls and place on a baking sheet without opponents. Bake until meatballs are cooked through, about 15 minutes.

Meanwhile, put the peas in a saucepan with ½ cup water. They are already tender, so there is no need to overfeed. Combine the remaining ingredients in a separate bowl and toss with the peas. Serve the meatballs on a bed of seasoned peas and grind the black pepper on top of everything.

Ingredients:

  • chicken fillet - 345 g;
  • onion - 55 g;
  • Bell pepper- 75 g;
  • hot peppers chili - to taste
  • vegetable oil - 35 ml;
  • soy sauce - 65 ml.

Cooking

  1. Divide the chicken fillet into strips and stew in vegetable oil for a couple of minutes on each side.
  2. Pour soy sauce into the pan, sweat the meat for a minute, then add the onion cut into half rings and two types of pepper cut into strips.
  3. Stew meat with vegetables for a quarter of an hour, stirring occasionally.
  4. Ready meal Serve with a side dish of boiled rice.

Chicken fillet with vegetables in cream in pots

Ingredients:

Crushed pepper, delicacy, ginger, minced meat, boiled beer, brain cooked in broth. Break the eggs and add, mixing everything with a uniform consistency. Use the same procedure with capon by roasting it before cooking it. Pine nuts are up to the user. Be aware that there are small chickens in Minrathos. Three pounds of roast chicken is fine, but also smaller birds such as pussycats or corn chickens, as your taste and wallet will allow. In Tevinter they fill chickens raw foods food and pray for deliverance from a subsequent intestinal disorder, but pre-cooking both eggs and meat meat makes such measures unnecessary.

  • chicken fillet - 530 g;
  • chicken bouillon- 440 ml;
  • cream - 110 ml;
  • vegetable oil - 35 ml;
  • potatoes - 155 g;
  • onion - 55 g;
  • carrots - 90 g;
  • red sweet pepper - 65 g;
  • a handful of parsley.

Cooking

  1. Cut the chicken fillet into pieces of arbitrary shape, but of equal size.
  2. Chop onions, carrots, peppers and combine with meat. Keep the mixture on fire for a couple of minutes.
  3. Cut the peeled potatoes into small cubes, arrange in pots.
  4. Put the prepared vegetable mixture on a potato layer, pour the broth with cream. Divide greens among all containers.
  5. Bake the dish at 180 degrees for half an hour until the potatoes are ready.