Chicken Breast with Vegetables

Ingredients

• 4 chicken breast fillets
• 4 thyme sprigs
• oil
• 50 g butter
• Salt
• Pepper (freshly ground)
• 2 bunches radishes
• 300 g Sugar snap peas
• 1 onion
• 100 ml Vegetable broth
• 50 g butter
• salt (sugar, pepper, nutmeg)
• 400 g spaghetti

Instructions

1. 1.

   Season chicken breast fillets with salt and pepper and preheat the oven grill. Heat a pan with some oil and sear the chicken breast fillets skin side down briefly.

2. 2.

   Add thyme sprigs and butter to the pan, flip the breasts and bake for 6-8 minutes on medium heat under the grill in the oven.

3. 3.

   Remove green parts from radishes, wash, halve and slice into rounds. Cut sugar snap peas into diamonds and dice onion finely.

4. 4.

   Melt butter in a saucepan, sauté onions, add radishes and snap peas, deglaze with broth and steam vegetables for about 5 minutes.

5. 5.

   Slice chicken breast fillets and arrange on the vegetables, serve with pan sauce. Serve spaghetti as a side.