John Myers
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Chicken with Pea and Carrot Blossoms and Mashed Cheese Mashed Potatoes
The perfect chicken with pea and carrot blossoms and mashed cheese mashed potatoes recipe with a picture and simple step-by-step instructions.
Chicken Send:
- 600 g Fresh chicken breast fillets
- Salt
- Sweet paprika
- 100 g Flour
- 2 Eggs
- 150 g Breadcrumbs
- 1 Cup Oil
Pea and carrot blossoms:
- 250 g Peas frozen
- 650 g Carrots
- 1 tsp Salt
- 1 cups Crème fraîche 300 ml
Mashed cheese and potatoes.
- 1500 g Potatoes
- 1 tsp Salt
- 1 tbsp Butter
- 2 tbsp Creme fraiche Cheese
- 100 g Grated cheese
To serve:
- Coriander leaves
- Fried breaded egg (leftover from breading)
Chicken Send:
- Clean and wash the chicken breast fillets, pat dry with kitchen paper, cut into strips and season well with salt and paprika. Turn the strips of chicken breast fillet in flour, pull them through the beaten egg, roll them in breadcrumbs and fry them in a pan with plenty of oil (1 cup) on both sides until golden-brown. Keep warm until serving.
Pea and carrot blossoms:
- Thaw frozen peas. Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade and cut into decorative carrot blossom slices (approx. 4 – 5 mm thick) with the knife. Boil carrot blossoms in salted water (1 teaspoon) for about 10 minutes, drain, place in the frying pan with the peas, add crème fraîche and stir / heat everything carefully. Keep warm until serving.
Mashed cheese and potatoes.
- Peel, wash and dice the potatoes, cook in salted water (1 teaspoon) for about 20 minutes, drain, add butter (1 tbsp), grated cheese (100 g) and crème fraîche (2 tbsp) and work through vigorously with the potato masher / stamp through.
Serve:
- Serve the chicken with pea and carrot blossom vegetables and mashed cheese potatoes, garnished with coriander leaves and fried breaded eggs.
Tip:
- Shape the rest of the cheese and potato mash into meatballs, roll in breadcrumbs and fry in oil until golden-brown.
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