Pan Fried Chicken With Vegetables | Cookingdom Level 38 Walkthrough & Strategy

Strategy Guide

In the garden, use a shovel to pry up radishes from underneath. Repeat several times to pull out each radish and place it into the basket. There are three types, two of each.
Continue five times until all radishes are collected in the basket.
Cover the sink drain with a stopper, fill with water, and wash all the vegetables. Then, move them to the cutting board and trim off the leaves using a knife.
Sort the trimmed vegetables by color into their respective bowls.
Dispose of discarded leaves into the trash chute and remove the sink stopper to drain the water — otherwise, you can't proceed to the next step.
Place the vegetables into a baking tray, add basil leaves and seasonings, and roast them in the oven until cooked.

Turn on the stove, heat some oil in the pan, then sprinkle black pepper over the chicken breasts.
Crush garlic cloves to release them and place them in the pan along with fresh basil leaves.
Place the chicken breasts in the pan and let them cook until the color changes.
Flip the chicken by tossing the pan, add butter, and continue pan-frying until fully cooked.

Heat oil in a pan and add garlic, onions, and basil leaves.
Pour in meat broth and salt, stirring continuously until the sauce changes color.
Place a strainer over the blue bowl and pour the sauce through it, filtering out the solid ingredients.

Cut the roasted vegetables in half and arrange them neatly on the plate.
Slice the pan-fried chicken breasts on the cutting board and place them onto the plate as well.
Use a spoon to drizzle the prepared sauce over the dish.
Add a dollop of cream, lemon wedges, and a few basil leaves — and you’ve cleared the stage!