Chicken Fillets with Vegetable Rice

Ingredients

• 500 g chicken breast fillet
• 120 g cherry tomatoes
• 200 g mushrooms
• 2 carrots
• 1 onion
• 1 Garlic clove
• 250 g wild rice mix
• Salt
• Pepper (freshly ground)
• olive oil
• 1 tsp finely chopped herbs (e.g., rosemary, thyme)
• 3 tbsp butter
• 100 ml dry white wine
• 100 g crème fraîche
• 1.5 tbsp freshly chopped parsley
• parsley (for garnish)

Instructions

1. 1.

   Wash the meat, pat it dry and cut in half. Wash the tomatoes and quarter them. Peel the carrots and slice into rounds. Clean the mushrooms and slice as well.

2. 2.

   Peel the onion and garlic and finely chop them.

3. 3.

   Cook the rice in 500 ml boiling salted water for about 20 minutes.

4. 4.

   Season the meat with salt and pepper, then brown it all over in a hot pan with 2 tbsp oil. Reduce heat, add 1 tbsp butter and the herbs, and cook the meat until done while turning occasionally.

5. 5.

   Meanwhile, in another pan sauté the onion and garlic in the remaining butter until translucent. Add the carrots and mushrooms and fry for about 5 minutes. Deglaze with wine, stir in crème fraîche, season with salt and pepper, and simmer for 1-2 minutes. Add the rice and tomatoes, mix well, taste, and transfer to a baking dish. Arrange the meat on top, sprinkle with parsley and garnish with parsley leaves before serving.