Lemon chicken with celery and pear

Mix 2 tbsp lemon juice, 2 tbsp oil, the garlic, the Provençal herbs and pepper and salt to taste. Let the chicken fillets marinate for 10-15 min. Cut the potatoes into quarters and boil in 20 min. Until done, catch the cooking water. Cut the pears into pieces, cut out the core and scoop with 1 tbsp lemon juice.

Fry the marinated chicken fillets in the frying pan for 15 minutes until golden brown and done. Take out of the pan. Extinguish the shortening with 150 ml of potato boiling water and bring this gravy to the boil.

Cut the celery sticks in small bows and keep the green apart. Mix the rest of the oil and the rest of the lemon juice into a dressing. Add pepper and salt to taste. Spoon the pears, celery sticks and celery greens with the dressing. Cut the chicken fillets into slices and serve with the boiled potatoes, gravy and celery salad.