Informations supplémentaires
40 min.
|
661 kcal
|
easy
|
|
Printable version
1. Cook the potatoes
Cut the potatoes into small cubes and put them in a pot. Add enough water to cover and salt. Bring to a boil. Take 1/2 cup of boiling water and put it in a bowl with the green peas to soften them, about 4-5 minutes. Drain. Cook the potatoes 10-12 minutes until tender. Drain then mash with butter and milk to taste. Add salt and pepper to taste.
2. Setup
Chop the garlic. Grate the cabbage and the carrot. Toss the cabbage with the carrot in a bowl with a drizzle of oil, 1-2 tbsp. of cider or wine vinegar, 1 tsp of sugar, salt and pepper. Set aside.
3. Cook the chicken
Pat the chicken dry. Cover with the spices, salt and pepper. Heat a drizzle of oil in a pan over medium heat. Cook the chicken 6-7 minutes on one side. Flip, cover and cook 6-8 minutes over medium-low heat. Remove from the pan and let stand a few minutes before slicing.
4. Make the sauce
Put the demi-glace in a saucepan with 3/4 2P | 1 3P cup of water. Bring to a boil then reduce the heat to medium and simmer 4-5 minutes. Add pepper to taste.
5. Toast the panko
Add the panko and garlic to the chicken pan. Add a drizzle of oil if needed. Cook 3-4 minutes until browned.
6. Plate your dish
Serve the chicken with the mashed potatoes, green peas and garnish with breadcrumbs. Serve with the coleslaw. Otherwise, leave everything in the center of the table and let everyone help themselves. Bon appétit!
2unitChicken Breast
500gYellow Potato(es)
120mlGreen Peas
80mlPanko Breadcrumbs
1unitGarlic Clove(s)
30mlDemi-Glace
100gGreen Cabbage
4unitOrganic Nantes carrot (s)
15 mlSpice Mix Roasted Garlic and Peppers
What you need
pan, pots, strainer, potato masher, bowl
661 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
71g
24%
fat
9g
14%
cholesterol
198mg
66%
fiber
9g
36%
protein
72g
saturated
2g
10%
sodium
1068mg
45%
sugar
10g
trans
0g