Products Needed:
6 chicken fillets
1 lb green asparagus
3 oz butter
6 tomatoes
2 sweet peppers
1 onion
2 cloves garlic
1 cup white wine
2 tbsp vegetable oil
dill greens
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Directions: 1. Beet flesh a little, season with chopped garlic, salt and pepper.
2. Cut asparagus, sweet pepper, tomatoes and onion into dices.
3. Fry vegetables in oil, add wine and stew for 15 minutes.
4. Fry the flesh on a grill until done.
5. Serve the flesh on a platter, garnish it with vegetables with exuding juice. Top the dish with greens.
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