Herb Chicken Breast with Carrots
Herb chicken breast with carrots is a recipe featuring fresh ingredients from the chicken category. Try this and other recipes from Spoonsparrow!
Ingredients
- 560 g chicken breast fillets with skin (4 fillets)
- Salt
- black pepper (freshly ground)
- 2 tbsp olive oil
- 2 Spring Onions
- 150 ml poultry stock
- 4 Carrots
- 1 Orange (juice)
- a handful watercress
- a handful herbs (parsley and chervil)
- 50 g light cream
- 1 tbsp freshly grated Parmesan
Instructions
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1.
Rinse the chicken, pat dry, and season with salt and pepper. In a hot pan, sear in 1 tbsp oil until golden brown on all sides. Remove from pan. Wash, trim, and finely chop the spring onions. Sauté in the hot pan until translucent. Deglaze with stock. Return the chicken to the sauce, cover, and simmer gently for about 10 minutes.
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2.
Peel, trim, and slice carrots lengthwise into thin rounds or half-moons. In remaining oil, sauté in a hot pan. Deglaze with orange juice, season with salt and pepper, and steam gently for 2-3 minutes.
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3.
Rinse the watercress and shake dry.
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4.
Remove chicken from sauce and keep warm covered with foil. Rinse herbs, shake dry, pluck stems, and finely chop. Stir light cream and Parmesan into the sauce, season with salt and pepper, and do not cook further.
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5.
Slice the chicken into rounds. Arrange on plates with carrots and drizzle sauce over. Sprinkle watercress before serving.
