John Myers
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Chicken Fillets with Asparagus and Rosemary Potatoes
The perfect chicken fillets with asparagus and rosemary potatoes recipe with a picture and simple step-by-step instructions.
Rosmari potatoes
- 300 g Potatoes triplets
- Salt
- 2 tablespoon Olive oil
- Pepper from the grinder
- 1 tablespoon Rosemary
asparagus
- 500 g Asparagus
- 4 Carrots purple
- Water
- Sugar
- Salt
Chicken fillets
- 2 Chicken breast fillets
- 100 g Small tomatoes
- Olive oil
- 150 g Creme fraiche Cheese
- 1 Teaspoon (level) Chopped rosemary
- 1 teaspoon Food starch
- Salt
- Pepper from the grinder
- 3 tablespoon Freshly grated Parmesan
- Wash the potatoes and cook them in salted water for about 25 minutes.
- Preheat the oven to 180 ° C O / U heat.
- Rinse the chicken fillets under cold water, pat dry and place in a small baking dish. Cut the tomatoes into small pieces and add them to the meat. Drizzle some olive oil over the meat. Mix the creme fraiche with rosemary, a little olive oil and cornstarch. Season with salt and pepper, then pour over the fillets. Sprinkle the freshly grated Parmesan on top. Put the casserole dish in the preheated oven and bake at 180 ° C for about 30-35 minutes.
- Peel the asparagus and carrots and cook them separately in pots with water, sugar and salt. Asparagus 10-15 minutes, carrots about 20 minutes.
- Drain the potatoes, allow them to evaporate, cut in half depending on the size. Heat the oil in a pan and fry the potatoes in it, turning every now and then. Season the potatoes with pepper and rosemary.
- Arrange the chicken fillets with asparagus or carrots and rosemary potatoes on the plates. I added brown butter over the vegetables. For dessert there was rhubarb compote with pudding.
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