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Chicken fillet with yoghurt sauce and rice

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1 kg kg Chicken breasts Chicken breast
70 ml ml Olive oil Olive oil
100 g g Onions Onion
60 g g Spring onions Spring onion
100 ml ml White wine White wine
200 g g Yoghurt Yoghurt
500 ml ml Vegetable broth Vegetable broth
80 g g Mild mustard Mild mustard
8 g g Dry tarragon Dry tarragon
5 branches branch Fresh thyme Fresh thyme
22 g g Corn flour Corn flour
10 g g Salt Salt
2 g g Pepper Pepper

Για το ρύζι

250 g g Rice Rice
670 ml ml Water Water
200 g g Mushrooms Mushrooms
(κομμένα σε φέτες)
100 g g Florina Peppers Florina Pepper
150 g g Peas Peas
(fresh or frozen)
12 g g Salt Salt
2 g g Pepper Pepper
60 ml ml Oranges Orange

Chicken fillet with yoghurt sauce and rice

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40 min


  1. Heat the olive oil in a pot
  2. Sweat the onion until translucent and add the spring onion.
  3. Sauté for 5 more minutes and simmer down with the wine until reduced.
  4. Cook for 2-3 more minutes and pour in the stock.
  5. Add the salt, pepper, estragon, mustard, leaving the yoghurt last.
  6. Simmer the sauce for a while, then take it off the heat, mix it in the blender until smooth and put it back in the pot.
  7. Cut the chicken in strips, sprinkle with salt and cook on an anti-stick surface for 7-10 minutes.
  8. Add the chicken to the sauce over the filets, add the thyme and cook for 10 minutes.
  9. For a thicker sauce dissolve the corn flour in 50 ml of water and add it to the sauce.
  10. In another pot, boil water,
  11. Add the peppers, peas, mushrooms, salt pepper, orange juice and the rice
  12. Cook with half covered lid until the rice soaks up all the water and is done.