For the chicken:
- 4 chicken fillets without skin and boneless
- 200 grams yogurt
- 100 ml fresh cream
- ½ chopped onion
- 2 table spoons French mustard
- 1 chopped garlic glove
- 1 table spoon olive oil
For the vegetables:
- 3 colurfull peppers without seeds, cut in medium cubes
- 1 carrot in cubes
- 1 leek in slices
- 5-6 small mushrooms
- 1 aubergine in cubes
- 1 courgette in cubes
- 2 table spoons olive oil
- Salt and pepper
- 2 lemons in quarters
Marinate the chicken for one night in the marinade ingredients .
Remove fillets from marinade and place in baking oven. Add ½ cup of water in to the pan in order for the filets not to be stuck.
Heat the oven and bake the chicken for 25 minutes without covering it at all.
In a clean frying pan heat the oil well and saute the vegetables until they are slightly wilted.
Put salt and pepper and serve with fresh lemon.