Himmel und Erde

Ingredients

• 800 g floury potatoes
• Salt
• 400 g chicken breast fillet
• 3.5 tbsp rapeseed oil
• 1 tbsp Lemon Juice
• Pepper
• 2 onions
• 1 handful of herbs (10 g; e.g. parsley, dill, chives)
• 2 Spring Onions
• 20 g hazelnuts
• 200 ml hot milk (3.5% fat)
• 1 tbsp butter (15 g)
• nutmeg
• 3 apples

Instructions

1. 1.

   Wash the potatoes and place them in a pot with their skin on. Cover the potatoes with cold water, add salt and bring to a boil. Boil for 25 minutes over medium heat. Then drain the potatoes and let them steam.

2. 2.

   Meanwhile, cut the chicken breast fillet into strips about 3 cm long. Mix 2 tbsp oil with 1 tbsp lemon juice, season with salt and pepper. Marinate the meat with the marinade and refrigerate covered for 20 minutes.

3. 3.

   Peel and slice the onions into rings. Heat 1 tbsp oil in a pan and fry the onion rings for 3-5 minutes over medium heat, stirring occasionally. Salt and drain on kitchen paper.

4. 4.

   Wash, dry and chop the herbs. Clean, wash and slice the spring onions diagonally into rings. Roughly chop the hazelnuts. Peel the potatoes and mash them with the hot milk. Stir in the butter and season the puree with nutmeg, salt and pepper.

5. 5.

   Wash the apples, cut them into wedges and remove the core. Heat a grill pan and brush it with ½ tbsp oil. Roast the apple wedges on each side for 2-3 minutes over low heat. Then fry the marinated meat in the grill pan, turning, for 3-4 minutes over medium heat.

6. 6.

   Spread the mashed potatoes on 4 plates, arrange the chicken breast strips, apple wedges and onion rings on top. Sprinkle with herbs, spring onions and hazelnuts and serve.