One of the keys to successfully grilling meat in general is to take it out at least 30 minutes before cooking. Meat tends to almost get "boiled" if it is too cold when placed in the pan.

Dry the meat thoroughly and season with salt and pepper.

When I grill chicken, I do it at a relatively high heat. My induction stove is set to 11 out of 14 throughout the grilling process.

Melt the butter in the pan, and when it sizzles, place the meat in it.

My chicken breast fillets were quite large, so they got 7 minutes on each side without being turned in between.

After the 14 minutes, they were removed from the pan, which received 1/2 dl of boiling water so the roasting fat could be absorbed. The liquid was then used in the sauce.

Then they were allowed to rest for 2 minutes and sliced.

Finally, they were seasoned with flake salt and ready to serve.

This sauce is made as a roux. I find it easier to control the sauce thickness when using a roux rather than a slurry.

Melt butter in a saucepan over high heat and add flour while whisking. When the mixture becomes a sort of butterball, add 1 dl of the stock.

Reduce the heat to medium. Whisk it well and continue with 1 dl at a time.

Continue with the rest of the stock this way and then add the cream.

If you want a slightly more brown sauce, add coloring.

Finally, add the liquid with the water from the pan with the chicken and turn up the heat so it boils for 1 minute.

Season with salt, pepper, lemon juice, vinegar, and sugar.

Serve immediately.

We have a Quooker (boiling water tap), so the way we make rice is quite simple. First, fill a cup (about 2.5 dl) with basmati rice and a pinch of salt, then put it in a saucepan. Next, fill the cup twice with boiling water, and the saucepan is placed on the stove.

The rice boils for 12 minutes and then needs to rest for another 12 minutes.

We typically do this by turning off the heat and placing a dish towel over it and then the lid.

After 12 minutes of resting, the rice is perfect and ready to serve.

Serve everything together with red cabbage.