Chicken Breast Fillets with Paprika-Hazelnut Sauce and Roasted Potatoes

Ingredients

• oil (for the tray)
• 500 g young waxy potatoes
• Salt
• Pepper (freshly ground)
• 1 tbsp sweet paprika powder
• 3 tbsp olive oil
• 4 chicken breast fillets (≈150 g each)
• 2 tbsp clarified butter
• 2 red bell peppers
• 50 g chopped hazelnuts
• 150 ml heavy cream (at least 30% fat)
• 1 bundle arugula

Instructions

1. 1.

   Preheat the oven to 175°C (347°F). Lightly oil a deep baking sheet. Wash, halve, and cut the potatoes into bite-sized pieces. Season with salt, pepper, paprika powder, and olive oil; toss well. Spread on the tray and roast for about 35 minutes, turning occasionally until tender.

2. 2.

   While the potatoes roast, rinse and pat dry the chicken fillets; season with salt and pepper. Heat clarified butter in a skillet over medium-high heat and sear the fillets on all sides until golden. Reduce heat to low and cook for 5–10 minutes until cooked through. Remove from pan and keep warm.

3. 3.

   In another pan, heat olive oil over medium heat. Add diced bell peppers and sauté for 5 minutes. Stir in heavy cream, hazelnuts, salt, and pepper; simmer gently for 5 minutes until the sauce thickens slightly. Fold in chopped arugula, taste, and adjust seasoning. Divide remaining arugula among plates, drizzle with olive oil, and arrange chicken fillets on top. Spoon the paprika-hazelnut sauce over the chicken and serve alongside roasted potatoes.