This appetizing roast is not only tasty but nutritious as well. And the dill in the recipe can be replaced with fresh or dried tarragon (tarragon) or basil.
It is necessary
- - 700 g of young potatoes;
- - medium carrots;
- - 50 g flour;
- - 4 chicken breast fillets;
- - 200 g green beans;
- - 3 tbsp. tablespoons of finely chopped fresh dill;
- - ½ teaspoon of paprika;
- - 2 tbsp. tablespoons of vegetable oil;
- - 600 ml of chicken broth;
- - 1 tbsp. a spoonful of lemon juice;
- - salt and freshly ground black pepper - to taste.
Instructions
Step 1
Peel the young potatoes and cut in half. Peel the carrots and cut into thin slices.
Step 2
Combine flour, salt, pepper and paprika in a bowl. Dip the pieces of meat in the resulting mixture, leaving a little flour.
Step 3
Heat the oil in a deep skillet over medium heat. Add chicken and cook for 5 minutes, until golden brown. Turn the meat over and cook for another 2-3 minutes.
Step 4
Put the rest of the flour into the chicken skillet and stir well. Pour in chicken stock and bring to a boil. Add potatoes, beans, and carrots with half the dill. Reduce heat.
Step 5
Cover and cook for 20 minutes, until meat and potatoes are tender. Before serving, stir in the lemon juice and garnish with the remaining dill.
