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Sliced ​​chicken Breast Fillet with Broccoli and Triplets

5 from 8 votes
Prep Time 30 minutes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

Chicken breast fillet strips:

  • 300 g 1 fresh chicken breast fillet
  • 75 g 1 Onion
  • 1 Red chilli pepper
  • 2 tbsp Sunflower oil
  • 1 tsp Mild curry powder
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill
  • 8 tbsp Cooking cream
  • 4 tbsp Milk

Broccoli:

  • 550 g / cleaned approx. 400 g 1 broccoli
  • 1 liter Water
  • 1 tsp Salt
  • 1 tsp Instant vegetable broth
  • 2 big pinches Coarse sea salt from the mill

Triplets: (Small, waxy potatoes)

  • 400 g (10 pieces) Potatoes (triplets) / 10 pieces
  • 1 tsp Salt
  • 1 tsp Ground turmeric

Serve:

  • 2 Mini Roma vine tomato
  • 2 Stalk Parsley

Instructions
 

Chicken breast fillet strips:

  • Wash the chicken breast fillet, pat dry with kitchen paper and cut into strips. Peel the onion, cut in half and cut into strips / assemble apart. Clean and wash the chilli pepper, halve lengthways and cut into fine strips. Heat sunflower oil (2 tbsp) in a pan, fry the chicken breast fillet strips vigorously in it / stir-fry, add the onion strips with the chili pepper strips and stir-fry vigorously. Season with mild curry powder (1 teaspoon) and coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches), deglaze with the cooking cream (8 tablespoons) and milk (4 tablespoons) and everything is a little creamy Boil down / let reduce.

Broccoli:

  • Cut / clean the broccoli into florets. Fill a saucepan with salted water (1 liter of water / 1 teaspoon of salt) and instant vegetable stock (1 teaspoon) and place the steamer on top. Put the broccoli florets in the steamer, close with a lid, steam everything for about 10 minutes and finally season the broccoli with coarse sea salt from the mill (2 big pinches).

Triplets: (Small, waxy potatoes)

  • Peel the triplets, wash them, cook in salted water (1 teaspoon salt) with turmeric ground (1 teaspoon) for about 20 minutes and drain.

Serve:

  • Serve the sliced ​​chicken breast fillet with broccoli and triplets, each garnished with a small half tomato and a stick of parsley.
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Written by John Myers

Professional Chef with 25 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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