A quick and easy carbohydrate Chicken Breast. The herb and cream sauce gives the dish a French bistro flavour.

Ingredients for four

4 Chicken breast fillets (or corn chicken breast) 1 tsp butter 1 tbsp olive oil

2 dl cream 1 tbsp lemon juice 1 tbsp dried herbs such as thyme, sage, tarragon, oregano, etc. 1 clove garlic 1 tbsp small capers 1 pinch of sugar salt and pepper

Vegetable bed

2 carrots per serving 4 green onions, 1 tbsp.asparagus per serving (can be substituted with parsnips depending on season) butter and olive oil

Put the pan on the fire first. Place the Chicken Breast Fillets on the pan.

Peel the outer skin off the asparagus and cut off the core. Peel my carrots, peel them and cut them in half. When the water comes to the boil, drop the carrots in for a couple of minutes (depending on size) and then the asparagus for 1-2 minutes. No need to cook them all the way through. Once the vegetables are pre-cooked, put them in cold water.

You will need two pans to heat up, preferably one with cast iron.

In a cast iron pan, fry the chicken breast in a small amount of butter and add a generous amount of butter to each side. In other words, the pan must be hot.

In the same pan, fry the carrots with butter and olive oil at the same time.

When the chicken has butter on both sides, drop in the butter, chopped garlic cloves, dried herbs and lemon juice. Let the spices cook for a moment and then add the cream. Cover with a lid or foil and leave to simmer for five minutes.

Set the ripe carrots on plates and fry the asparagus in the same way. They can be stacked in a lattice on plates.

Check the chicken breast for doneness by opening the meat with a knife (fry until dry). Remove the chicken to a cutting board and slice crosswise into thin slices. Place on a plate on a vegetable bed.

Throw the capers into the herb and cream sauce, which should be nice and thick at this stage, and spoon the sauce over each serving.

At the end of the meal, you can put the sauce on the plate and serve it on top of each dish.