Nutrition Facts
4 servings
4
Recipe for Chicken Fillet with Dill Sauce, Herb Sauce, and Salad
Discover the recipe for chicken fillet with dill sauce, accompanied by an herb sauce and salad, perfect for a gourmet dinner. This recipe, made with chicken fillets, carrots, red lentils, dill, and chives, is foolproof and offers numerous benefits.
Ingredients
4 Carrot
2 cloves Garlic
10 Dill and chives
4 dashes Chicken
2 Onion
150 Red lentils
1 Greek yogurt
2 Smoked paprika powder
450 Vegetable broth
2 Mustard
2 Butter
4 Olive oil
2 White vinegar
Salt and pepper
Directions
1
Prepare the broth with hot water.
2
Peel the carrot and cut it into half-moons. The thinner they are, the quicker they will cook. Chop the onion and garlic.
3
Heat a drizzle of olive oil in a pan and sauté the onion, garlic, and carrot for 3-4 minutes over medium-high heat. Season with pepper.
4
Then add the lentils and the broth. Cover and cook for 15-20 minutes over low heat.
5
In the meantime, remove the leaves from the dill and chop it along with the chives. In a bowl, mix the yogurt, dill, and chives with salt and pepper.
6
Heat a drizzle of olive oil in a large pan over medium-high heat. Cook the chicken for 4-5 minutes on each side or until golden and cooked through. Season with salt and pepper, then set it aside on a plate covered with aluminum foil until serving.
7
In a bowl, mix the mustard, white wine vinegar, and ½ tablespoon of olive oil per person. Add salt and pepper.
8
Once the carrots and lentils are cooked, blend them together using an immersion blender until you achieve a puree consistency. Add ½ tablespoon of butter and ½ teaspoon of smoked paprika per person. Season with salt and pepper. Keep covered in the pot until ready to serve.
9
To finish, mix the salad with the dressing. Slice the chicken and serve it with the sauce on top. Accompany with the mixed greens and carrot puree. Taste and adjust the seasoning with salt and pepper if necessary.
Ingredients
Ingredients
4 Carrot
2 cloves Garlic
10 Dill and chives
4 dashes Chicken
2 Onion
150 Red lentils
1 Greek yogurt
2 Smoked paprika powder
450 Vegetable broth
2 Mustard
2 Butter
4 Olive oil
2 White vinegar
Salt and pepper
Directions
Directions
1
Prepare the broth with hot water.
2
Peel the carrot and cut it into half-moons. The thinner they are, the quicker they will cook. Chop the onion and garlic.
3
Heat a drizzle of olive oil in a pan and sauté the onion, garlic, and carrot for 3-4 minutes over medium-high heat. Season with pepper.
4
Then add the lentils and the broth. Cover and cook for 15-20 minutes over low heat.
5
In the meantime, remove the leaves from the dill and chop it along with the chives. In a bowl, mix the yogurt, dill, and chives with salt and pepper.
6
Heat a drizzle of olive oil in a large pan over medium-high heat. Cook the chicken for 4-5 minutes on each side or until golden and cooked through. Season with salt and pepper, then set it aside on a plate covered with aluminum foil until serving.
7
In a bowl, mix the mustard, white wine vinegar, and ½ tablespoon of olive oil per person. Add salt and pepper.
8
Once the carrots and lentils are cooked, blend them together using an immersion blender until you achieve a puree consistency. Add ½ tablespoon of butter and ½ teaspoon of smoked paprika per person. Season with salt and pepper. Keep covered in the pot until ready to serve.
9
To finish, mix the salad with the dressing. Slice the chicken and serve it with the sauce on top. Accompany with the mixed greens and carrot puree. Taste and adjust the seasoning with salt and pepper if necessary.
Notes
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