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Greek Chicken and Celeriac Skillet | In 20 Minutes
(0)
20 min
Quick
Knuspr-Küche
Zarte Hähnchenbrustfilet-Streifen treffen in der heißen Pfanne auf aromatisch angebratenen Knollensellerie und feinen Lauch. Abgelöscht mit kräftiger Hühnerbrühe, frischem Zitronensaft und feinem Dill entsteht ein herrlich aromatischer griechischer Pfannengenuss in nur 20 Minuten.
Ingredients
Preparation method
Preparation
Pat the chicken breast fillet dry and cut into approx. 2 cm wide strips. Peel the celeriac and cut into fine, bite-sized sticks. Wash the leek thoroughly, halve lengthwise, and cut into approx. 1 cm thick half-rings. Finely chop the garlic. Rinse the fresh dill, shake dry, and chop finely. Wash the lemon under hot water, finely grate some zest, and squeeze the fruit.
Instructions
Heat 2 tbsp of olive oil in a large skillet over high heat. Add the chicken breast strips, season with fine table salt and black pepper, and sear hot for about 3–4 minutes on all sides until lightly browned. Then remove from the pan and set aside briefly on a plate.
Add the remaining olive oil to the same skillet. Sauté the celeriac sticks and sliced leek over medium to high heat for 4–5 minutes until the vegetables become aromatic and take on a little color. Add the chopped garlic and sauté for about 1 minute.
Chef's tip
Cut the celeriac into evenly fine sticks (julienne) so that it turns out wonderfully tender with a pleasant bite within the skillet's short cooking time.
If you prefer it even more lemony and creamy, you can whisk a tablespoon of Greek yogurt or a little olive oil with extra lemon juice at the end and fold it into the hot sauce.
30 min
Under an hour
