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Greek Chicken and Celery Skillet | Tender in 20 Minutes
(0)
20 min
Quick
Knuspr-Küche
Zarte Hähnchenbrustfilet-Streifen, knackiger Staudensellerie und milde Schalotten, sanft geschmort in feiner Zitronen-Dill-Sauce und vollendet mit cremigem Feta. Ein schnelles griechisches Traditionsgericht für den Feierabend in 20 Minuten.
Ingredients
Preparation method
Preparation
Pat the chicken breast dry and cut into bite-sized strips or medallions. Wash the celery, set the leaves aside, and slice the stalks into approx. 1 cm thick pieces. Finely dice the shallots and garlic cloves. Wash the lemon under hot water, grate some zest, and squeeze the juice. Finely chop the dill.
Instructions
Heat the olive oil in a large pan over medium-high heat. Add the chicken breast strips, season with salt, pepper, and oregano, and sear for 3–4 minutes until golden brown all over. Briefly transfer the meat to a plate.
Sauté the shallots and sliced celery in the remaining pan drippings for about 3 minutes. Add the garlic and cook briefly until fragrant.
Chef's tip
Serving tip: Do not discard the tender celery leaves; instead, finely chop them and sprinkle over the dish together with the fresh dill – it adds a wonderfully fresh aroma.
30 min
Under an hour
