in Germany

Roasted chicken breast with a fresh salad and vinaigrette

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Ingredients for 4 servings:

  • ½ kg poularde(s) (poulard breast)
  • 1 salad (Lollo Rosso)
  • 1 salad (Lollo Bianco)
  • 1 chicory
  • 1 radicchio
  • 170 ml balsamic vinegar
  • 170 g onion(s)
  • 1 bunch of parsley
  • 1 bunch of dill
  • n. B. Salt
  • n. B. Pfeffer
  • 80 ml brandy
  • 50 ml vinegar (wine vinegar)
  • 170 ml oil (sunflower oil)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the lettuce thoroughly and then drain. Briefly wash the chicken breast, season with salt and pepper, and pan-fry it. Flambé it with the brandy. For the vinaigrette, you’ll need a measuring jug to add the oil, wine vinegar, balsamic vinegar, parsley, onions, dill, salt, and a little pepper. Blend everything in a blender, and the vinaigrette is ready. Mix the lettuce, chicory, and radicchio with the vinaigrette and serve. Serve with the sliced ​​chicken breast.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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