Ingredients
1 grain of small white onions
4 grains of fennel
8 small-sized grains of artichokes
8 kernels of dried tomatoes
2 tablespoons olive oil
8 veins from the crown of fresh mountain
8 chicken breast fillet
Pinch of ground black pepper
500 ml of water
2 cubes chicken broth Less Salt Bouillon
8 leaves of fresh parsley
8 teaspoons or 40 ml of vinegar balsamic
How to prepare
Chop the onion and fennel, artichokes, dried tomatoes, and cook all in a covered casserole after the addition of olive oil and rosemary. Do not leave the ingredients to blush.
Season the chicken breasts Rosemary and black pepper and add to the vegetables.
Add the chicken stock Mekpaa Less Salt Bouillon and water, and leave the mixture to a boil.
Much covered and placed in the oven at 220 ° C for a period ranging between 8 and 9 minutes.
Lift the chicken breasts from the fire and cut into thin slices. Then leave much over medium heat for at least the entire cooking liquid.
Parsley is added to the vegetables, then pour the balsamic vinegar.
Describe the vegetables in the center of the introduction dish and put the chicken breasts on top. Pour a little of the sauce and garnish the dish Rosemary.
Enjoy
