Ingreients:
- 450 g Friglo young peas
- 400 g chicken fillet (breast)
- 30 g butter
- Mixed herbs (dill, mint, parsley)
- Sunflower oil
- Salt
- Ground black pepper
Preparation:
Cook the Friglo peas in salted boiling water for 15-20 minutes. Drain well, then add the butter, dill, salt, and pepper to taste. Blend with an immersion blender until smooth to make a pea purée.
Cut the chicken fillet into medallions, season, and pan-fry on both sides in a little oil until cooked through. If you prefer, grill the medallions on a barbecue or grill pan.
Serve the chicken medallions with the pea purée and garnish with a sprig of fresh dill, mint, or other herbs.
