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

Chicken:

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

Carrots:

• 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

Veggies:

• 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