Lemon Chicken with Zucchini and Tomato

Ingredients

• 4 chicken breast fillets
• Salt
• white pepper
• 2 tbsp clarified butter
• 2 Tomatoes
• 2 small zucchinis
• 8 small peeled potatoes (from yesterday)
• 1 tbsp flour
• 3 tbsp clarified butter
• 100 g blanched almond kernels
• 50 ml Vegetable broth
• 1 tsp chopped parsley
• Salt
• Pepper
• 1 tbsp Calvados
• parsley for garnish

Instructions

1. 1.

   Preheat the oven to 80°C.

2. 2.

   Season the chicken breast fillets with salt and pepper, then sear them in hot clarified butter until browned on all sides. Remove from the pan and keep warm in the oven at 80°C. Wash the tomatoes and cut them into wedges. Wash the zucchinis and quarter them lengthwise. Peel the potatoes, slice them thinly, and dust with flour. Fry the potato slices in clarified butter until golden yellow. Add the almonds and fry briefly, then add the remaining ingredients and sauté for a short time. Deglaze with vegetable broth and bring to a boil once. Season with parsley, salt, pepper, and Calvados. Plate on bowls garnished with parsley and serve.