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🍽️ Grilled Chicken Breast with Leaf Salad

454 kcal · 30 min · 4 servings

Ingredients

• 4 chicken breast fillets
• 1 tbsp oil
• 2 red bell peppers
• 1 shallot
• 0.125 l white wine
• 100 g whipping cream
• 20 g cold butter
• salt
• pepper (from the mill)
• 200 g mixed leaf salad (arugula, frisée, lollo rosso,... )
• 1 tbsp white wine vinegar
• 3 tbsp olive oil

Instructions

1. 1. Halve the bell pepper and remove the core.
2. 2. Wash the bell pepper and chop it finely.
3. 3. Peel the shallot and chop it finely as well.
4. 4. Place the chopped bell pepper, shallot, and wine into a saucepan.
5. 5. Bring the mixture to a boil once.
6. 6. Reduce the heat to low, cover the pot, and let the sauce simmer for 10 minutes.
7. 7. Then puree the sauce until smooth.
8. 8. Return the pureed sauce to the pot.
9. 9. Pour the cream over the sauce.
10. 10. Remove the pot from the heat and stir in the cold butter until it has melted (to thicken).
11. 11. Season the sauce with salt and pepper.
12. 12. Clean the leaf salad and wash it thoroughly.
13. 13. Spin the salad dry.
14. 14. Salt and pepper the chicken breasts.
15. 15. Heat the grill or a pan until hot.
16. 16. Cook the chicken breasts on the hot grill or in the pan for about 10 minutes.
17. 17. Brush the chicken breasts with oil occasionally while cooking.
18. 18. Whisk vinegar, salt, pepper, and oil together in a small bowl.
19. 19. Toss the dry salad with the dressing mixture.
20. 20. Arrange the salad on plates.
21. 21. Place the grilled chicken breast fillets alongside (slice them if necessary).
22. 22. Drizzle the bell pepper sauce over the chicken.

Nutrition per serving

• kcal: 454
• Protein: 50 g · Fett/Fat: 24 g · Carbs: 5 g