Spicy Chicken Breast with Pan‑fried Potatoes

Ingredients

• 4 chicken breast fillets
• 2 tbsp lemon juice
• 1 tsp Honey
• 4 tbsp olive oil
• 2 tsp chopped rosemary
• Salt
• Pepper
• 40 g Butter
• 800 g cooked peeled potatoes (from the day before)
• 1 red chili pepper (seeded and finely chopped)
• 3 small onions (sliced into rings)
• 40 g Butter
• 1 tsp coarsely crushed red pepper
• Salt

Instructions

1. 1.

   Wash and pat dry chicken breast fillets. Whisk lemon juice, honey, oil, and rosemary to make a marinade. Season with salt and pepper, then coat the poultry and let it rest covered for about 20 minutes. Heat butter in a pan and cook the chicken fillets for 8 minutes on each side.

2. 2.

   Peel potatoes and slice into rounds for the pan‑fried potatoes.

3. 3.

   Heat butter in a large pan and briefly sauté onion rings. Add potato slices and fry until golden brown. Season with salt and coarsely crushed red pepper.

4. 4.

   Serve as a side dish with fresh leafy salad.