Millet porridge with chicken and nuts in chicken broth

Wash the carrot, peel it, and cut it into strips.

Peel the onion, wash it, and slice it into half rings.

Wash and chop the dill and parsley.

Coarsely chop the walnuts.

Wash the fillet, cut into large cubes, fry in melted butter, add onion, almonds, carrot, clove, pepper, salt, pour in some broth and simmer for 5 minutes.

Then add the rinsed millet, walnuts, pour in the remaining broth, and cook the porridge until ready.

Serve at the table, garnished with dill and parsley.