ChickenbreastwithGarlic4 chicken breasts
1 lemon
butter
parsley
3 cloves garlic, finely chopped
pepper

2 tbsp unsalted butter
1 tbsp olive oil
7 medium carrots, peeled and small dice (about 3 cups)
2 medium onions, peeled and finely chopped (about 3/4 cup)
1/4 cup water
1/2 kg peas (about 3 cups)

75 dkg gold potatoes, peeled and quartered
1/2 teaspoon salt
4 Tbsp sour cream
2 Tbsp butter
1 Tbsp milk
Salt and Pepper

Soak chicken in lemon juice for about 3 minutes and then rub with pepper. Heat the frying pan over low fire and then add about 1 teaspoon of butter. Add in the chicken breast and cook until both sides turn brown. Set aside.


Heat butter and oil in a large frying pan over medium heat. Once butter foams, add carrots and onions, and season with salt and freshly ground black pepper. Cook, stirring occasionally, until onions are translucent and soft, about 10 minutes. Add water and continue to cook until liquid evaporates and carrots are tender, about 5 to 6 minutes.

Add peas and cook until heated through, about 3 minutes. Remove from heat, season with salt and freshly ground pepper, and serve.

Put potatoes into a saucepan. Add 1/2 teaspoon salt. Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done - a fork can easily be poked through them.


Warm cream and melt butter, together, in a pan on the stove. Drain water from potatoes. Put hot potatoes into a bowl. Add cream and melted butter. Use potato masher to mash potatoes until well mashed. Use a strong spoon to beat further, adding milk to achieve the consistency you desire. Salt and pepper to taste.