John Myers
Chicken Breast Fillet on Potato and Leek Bed À La Heiko
The perfect chicken breast fillet on potato and leek bed à la heiko recipe with a picture and simple step-by-step instructions.
- 4 Chicken breasts
- 500 g Potatoes
- 3 Poles Leek
- 2 Carrots
- 1 Onion
- 250 ml Cream
- 50 g Walnuts
- 1 bunch Parsely
- 1 tsp Tabasco Green Pepper Sauce
- Butter
- Salt, pepper from the mill
- 1 pinch Sugar
- Freshly grated nutmeg
- Oil
- Peel the potatoes and carrots and cut into thin slices. Put the potatoes and carrots in the boiling water and cook for 10 minutes. Wash the leek, cut in half and cut into 1cm thick strips.
- Wash the chicken breasts and pat dry. Season with salt and pepper from the mill. Heat the oil in a pan and sear the chicken breasts on all sides. Now place the breasts in a baking dish and cook in the oven at 200 ° C for 15 minutes.
- Peel the onion and cut into small cubes. Sweat the onions in butter and add the leek. When the leek begins to collapse, add the potatoes and cream. Season with salt, pepper from the mill, nutmeg and sugar. Now cook for about 10 minutes and let the cream boil down. Taste again.
- Roughly chop the walnuts and roast them in a pan. Now arrange the vegetables on a plate and sprinkle the Tabasco sauce over them. Place the chicken breast on the vegetable bed and serve with the roasted walnuts and chopped parsley. Good Appetite.
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