John Myers
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Breaded Chicken Breast with Peppers – Apricots – Marjoram – Vegetables and Mash
The perfect breaded chicken breast with peppers – apricots – marjoram – vegetables and mash recipe with a picture and simple step-by-step instructions.
For the meat
- 3 piece Chicken breast
- 1 tablespoon Clarified butter
- 1 tablespoon Butter
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Curry
- 1 piece Egg
- 2 tablespoon Flour
- 4 tablespoon Breadcrumbs
For the vegetables
- 2 piece Paprika of your choice
- 1 piece Diced onion
- 125 Milliliters Vegetable broth
- 1 tablespoon Dried marjoram
- 1 teaspoon Curry
- 10 piece Dried apricots
- 1 tablespoon Butter
For the stomp
- 6 piece Floury potatoes
- 50 Milliliters Milk lukewarm
- 1 tablespoon Butter
- Nutmeg
- Rinse the meat, pat dry, rub with the spices, turn in flour, egg, breadcrumbs. Melt both types of butter in a coated pan. Fry the chicken breasts until golden brown while constantly dousing the frying fat.
- Peel the potatoes, cut them and cook them in salted water, drain them, add the milk and mash them. Stir in the butter, season with nutmeg.
- Clean the peppers, cut into pieces and sweat with the onion. Cut the apricots and place in the pepper pot with the marjoram. Pour in the broth. Let simmer for 5 minutes. Add curry and bind with starch if necessary.
- Arrange on preheated plates. I wish you a good appetite and a nice Sunday.
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