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BUCKEYEMJ
Chicken fillet with fresh thyme
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Ingredients
Directions
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Cut the chicken into large pieces.
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Thyme from sprigs and chop it roughly.
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Cut the spring onion into pieces of a cm.
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Grate the orange.
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Melt the butter in a skillet.
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Rub the chicken pieces with salt, freshly ground pepper and mustard.
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Fry the pieces of chicken lightly brown in the butter for four to six minutes.
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Divide the thyme, spring onions and orange zest around the chicken and pour the wine along the edge of the pan.
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Let the chicken simmer gently in the water for ten to twelve minutes, turning the pieces regularly.
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Meanwhile, let so much moisture evaporate that it becomes a tasty gravy.
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Put the chicken pieces on warm plates and spoon the gravy over it.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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