Chicken Breast with Vegetables
Chicken breast with vegetables is a recipe featuring fresh ingredients from the chicken category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 chicken breast fillets
- 2 tbsp clarified butter
- 500 g early potatoes
- 4 Carrots
- 200 g Sugar snap peas
- 1 Tbsp parsley
- Salt
- Pepper (freshly ground)
- 3 tbsp butter
- 3 tbsp mustard
- 200 g whipping cream
Instructions
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1.
Wash the potatoes thoroughly and cook in salted water for about 25 minutes, drain, rinse with cold water, and peel.
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2.
Peel the carrots and cut into small pieces. Wash the sugar snap peas, trim, and halve them diagonally. Boil the carrots in salted water for about 7 minutes, the snap peas for about 3 minutes, then drain, rinse, and set aside.
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3.
Season the chicken breast with salt and pepper and brown it in a pan on each side for about 5 minutes.
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4.
For the mustard sauce melt butter with mustard while whisking; add the cream, heat gently, and season to taste.
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5.
Reheat the vegetables (in hot water or microwave). Cut the cooked chicken into bite‑sized pieces. Arrange the vegetables and chicken on a plate, pour the sauce over them, and sprinkle with parsley before serving.
