Ingredients for 2 people:
400 g mainly waxy potatoes
1 carrot
50 g sugar snap peas
Salt
1 heaped tbsp butter
1 ½ tsp flour
150 ml vegetable stock (from the jar)
100 ml whipping cream
100 ml milk
a little lemon juice
Pepper
1 pinch of sugar
2 tsp finely chopped chervil
1 tbsp chive rolls
For the chicken breast
1 small chicken breast fillet (approx. 250 g)
salt, pepper
1 egg white (M)
2 tbsp sesame seeds
1 tbsp. clarified butter
Also:
Herbs to garnish
Preparation:
1. Peel potatoes, wash and cut into pieces. Peel the carrot and cut into slices or cubes. Rinse and clean the sugar snap peas. Boil the potatoes in salted water for 20-25 minutes, carrot for 10-12 minutes. Blanch the mangetout in salted water for 2-3 minutes, drain and rinse in cold water. Drain the potatoes and carrot as well.
2. Melt the butter and sweat the flour in it. Pour in vegetable stock, cream and milk, stir and bring to the boil. Simmer for 2-3 minutes. Season with lemon juice,
salt, pepper and sugar to taste. Stir in the herbs. Add potatoes, carrot and sugar snap peas and simmer on a low heat for a few minutes. Season again to taste.
3. Season the chicken breasts with salt and pepper. Brush with egg white and sprinkle with sesame seeds. Heat the clarified butter in a frying pan and fry the chicken breasts in it for 10-12 minutes, turning occasionally. Cut the chicken breasts open and serve with the ragout. Serve garnished with herbs.
Preparation time approx. 50 minutes
Nutritional values per portion approx.:
Calories: 658
Joule: 2755
Protein: 42,5 g
Fat: 34,8 g
Carbohydrates: 43 g
(FoodCentrale by ddp images)
