Chicken and sticks

Hey everyone. I hope you’re having a great summer. The posts will be slightly delayed since I’m overseas. Once back to Berlin the blog should be updated. In the meantime, here is a recipe I made before leaving. I hope you enjoy it and not afraid of pan-frying a lot! Thanks for reading and get cooking!

In it

  • Chicken breast
  • Carrots
  • Dill
  • Onion
  • Red bell pepper
  • Leek
  • White mushrooms


How to


  • Season the chicken and pan fry it 7 minutes each side or until golden
  • Add the dill and serve


  • Cut the carrots as shown in the pictures (you can also use the Julienne cut style to do so)
  • Boil them until soft in salted water
  • Using a colander, take the water out and let them dry for a few minutes
  • Using sunflower seed oil, pan fry them until you get a darker color, should take about 3 minutes at high fire
  • Serve


  • Cut and dice the red bell pepper, leek, onions and white mushrooms
  • Pan fry them in medium fire for 7 minutes until you get a caramelized color.
  • Serve