Antipasti with fennel, mushrooms and chicken filet

AUTHOR
Rachel Vazquez
DIFFICULTY
very easy
RATING
5 2
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 500 g Chicken filets
  • 2 TABLESPOONS Olive oil
  • 2 TEASPOONS Curry Powder
  • 30 g fresh ginger root
  • 500 g Fennel tubers
  • 300 g Mushrooms
  • 1 collar Parsley
  • 7-10 Tbsp Salt
  • 1-2 TEASPOONS Fennel seed
  • 150 ml cloudy apple juice
  • 3 TABLESPOONS Apple vinegar
  • 7-10 Tbsp Pepper
  • 50 g Parmesan shavings to sprinkle

Directions

  1. 1

    Wash the meat, dab dry. Mix oil with curry, rub meat with it, chill. Peel ginger and cut into slices. Wash and clean the fennel, chop the fennel greens finely. Halve the fennel bulb and cut into slices. Clean and shred the mushrooms. Depending on size, halve if necessary. Wash parsley, shake dry. Pluck off leaves and chop finely. Season meat with salt

  2. 2

    Heat the coated pan and fry the fillets for 5-6 minutes on each side. Remove and cover. Sauté the fennel in the frying fat. Add mushrooms, ginger and fennel seed, fry briefly. Deglaze with juice and vinegar, season with salt and pepper. Let simmer for about 5 minutes, season to taste and let cool down a little. Mix in chopped parsley. Cut the meat into slices. Arrange on a plate with the vegetables and sprinkle with parmesan

  3. 3

    Waiting time approx. 15 minutes

Nutrition Facts

KCAL
280 kcal
CARBS
8 g
FATS
10 g
PROTEINS
37 g

Categories & Tags

Main Dishesvery easyVegetables