Chicken Fillet with Potatoes and Zucchini
Chicken fillet with potatoes and zucchini is a recipe featuring fresh ingredients from the chicken category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g waxy potatoes
- Salt
- 1.5 zucchinis
- 1 onion
- 4 chicken breast fillets (skinless, about 150 g each)
- pepper (ground)
- 1 tsp fresh chopped rosemary
- olive oil
- 2 tbsp clarified butter
Instructions
-
1.
Wash the potatoes and cook in boiling salted water for about 20 minutes until tender. Drain, let steam off, peel, and cool.
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2.
Wash, trim, and cut the zucchini into bite-sized pieces. Peel the onion and slice into strips.
-
3.
Rinse the chicken, pat dry, season with salt and pepper, sprinkle rosemary, and sear in a hot pan with 2 tbsp oil until golden brown all around. Reduce heat and finish cooking through.
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4.
Cut the cooled potatoes into bite-sized pieces and fry in another hot pan with melted clarified butter until golden brown. Add zucchini, onion, and remaining rosemary; stir occasionally while cooking. Season with salt and pepper, taste, and plate on warmed dishes alongside the chicken.
