Chicken Breast Fillet with Watercress Sauce

Ingredients

• 300 ml chicken broth
• 2 chicken breast fillets
• 125 g watercress (1 bunch)
• 2 tbsp heavy cream
• 1 tbsp Lemon Juice
• 1 tsp Cornstarch
• 300 g potatoes
• 4 Carrots
• 1 tbsp butter
• 2 tbsp chopped parsley
• Salt
• pepper from grinder

Instructions

1. 1.

   Peel the potatoes and cook them for about 20 minutes in salted water.

2. 2.

   Peel the carrots and cook them for about 4 minutes in boiling salted water.

3. 3.

   Bring the broth to a boil in a pot. Add the chicken breast fillets, cover, and simmer on low heat for about 10 minutes until cooked through.

4. 4.

   Wash, trim, blanch briefly, drain, rinse, squeeze dry, and finely chop the watercress.

5. 5.

   Take two ladles of the broth and pour into a saucepan; add cream, lemon juice, and chopped watercress. Season with salt and pepper. Whisk cornstarch with a little cold water until smooth, then stir into the sauce, bring to a boil, and let thicken slightly.

6. 6.

   Slice the cooked chicken breast fillets. Spoon the watercress sauce onto two plates, arrange the sliced chicken on top, serve with butter‑sautéed carrots and parsley‑sprinkled boiled potatoes.