Pan‑fried Chicken Breast with Mashed Potatoes and Green Beans

Ingredients

• 4 chicken breast fillets
• Salt
• Pepper (freshly ground)
• 2 tbsp clarified butter
• 700 g starchy cooking potatoes
• 100 g butter
• 150 g whipping cream
• 60 g bacon
• 2 Spring Onions
• 500 g green beans
• 2 tbsp butter
• 1 red chili pepper

Instructions

1. 1.

   Peel, wash and boil the potatoes in salted water for about 25 minutes.

2. 2.

   Wash, trim and boil the green beans in salted water for about 10 minutes, then drain, shock in cold water and let them dry.

3. 3.

   Season the chicken breast fillets with salt and pepper and sear one side in hot clarified butter in an oven‑proof pan until golden brown; flip and bake at 180 °C for 10 minutes.

4. 4.

   Wash, trim, deseed and finely dice the chili peppers; slice the spring onions into rings. Dice the bacon and quickly fry it in a pan, then set aside.

5. 5.

   Drain the potatoes, add butter and cream, season with salt and pepper, and mash with a potato masher; fold in the cooked bacon.

6. 6.

   Add the green beans and chili to hot clarified butter, heat through and season with salt.

7. 7.

   Serve by arranging the mashed potatoes, chicken fillets and green beans on plates and garnish the mash with spring onions.