Chicken with Vegetables and Puff Pastry

Ingredients

• 4 chicken breast fillets
• 1 Tbsp clarified butter
• 0.125 l dry white wine
• 0.25 l poultry stock (glass)
• 3 Carrots
• 2 thin stalks leeks
• 1 tsp seasoned vegetable broth
• Salt
• pepper (ground)
• 3 tbsp butter
• 0.5 pack frozen puff pastry
• 1 roll herb cream cheese
• 1 egg yolk
• 1 broccoli head
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Let the puff pastry thaw side by side.

2. 2.

   Blanch broccoli florets in boiling salted water for about 7 minutes, then shock in ice water immediately.

3. 3.

   Peel carrots and cut diagonally into slices.

4. 4.

   Trim leeks, wash, and cut into ~2 cm pieces. (Use only white and light green parts.)

5. 5.

   Sauté carrots in 1 tbsp butter, sprinkle with broth, add ½ cup water, cover and simmer for about 3 minutes; then add leeks and simmer covered another 5 minutes, then quickly reduce remaining liquid, season with salt and pepper.

6. 6.

   Season chicken fillets with salt and pepper, sear one side in hot butter fat in a oven‑proof pan, flip, transfer to preheated oven at 200°C and bake on the middle rack for about 8 minutes. Remove and keep warm.

7. 7.

   Deglaze the pan with wine, add stock, reduce quickly to half, season with salt and pepper.

8. 8.

   Lay thawed puff pastry sheets together, roll slightly with a rolling pin, cut 8 circles ~8 cm in diameter; from each circle punch holes the size of a cheese wheel, place dough rings on parchment‑lined tray, brush with beaten egg yolk.

9. 9.

   Cut thick slices from the cheese wheel, insert into the holes and bake in preheated oven at 200°C for about 12 minutes.

10. 10.

    For serving, toss broccoli in hot butter, heat through, season with salt and pepper, drizzle lemon juice.

11. 11.

    Slice chicken fillets diagonally into thick pieces.

12. 12.

    Arrange carrot‑leek vegetable on warmed plates, top with sliced chicken, spoon sauce over it, and place the cheese pastry beside it.

13. 13.

    Serve broccoli separately.