Chicken Breast with Vegetables

Ingredients

• 2 carrots
• 1 kohlrabi
• 1 stalk Celery
• 1 Zucchini
• 1 l vegetable broth
• 4 chicken breast fillets (skinless, boneless, about 150 g each)
• Salt
• pepper (ground)
• 2 Tomatoes
• 1 EL tarragon leaves
• 2 EL chopped chervil leaves
• 2 EL balsamic vinegar
• 2 EL white wine vinegar
• 0.5 TL Sugar
• 1 TL mustard
• 100 ml olive oil

Instructions

1. 1.

   Peel carrots and kohlrabi, wash celery and zucchini. Cut vegetables into thin sticks, blanch in boiling salted water until al dente, shock in cold water, then drain. Heat broth. Season chicken breast fillets with salt and pepper, add to the broth (they should be almost covered) and simmer gently for about 15 minutes. Briefly steep tomatoes in the broth, peel, quarter, core, and dice finely.

2. 2.

   Whisk vinegar with 1/4 TL salt, sugar, mustard, pepper, herbs, and oil; fold in tomato cubes and taste.

3. 3.

   Remove chicken breast fillets from broth and warm briefly in the vegetables. Drain vegetables. For serving, arrange vegetables on a plate, slice chicken breasts, place them atop the vegetables, and drizzle with vinaigrette.