🍽️ Crispy chicken with colorful vegetables and mustard cream sauce

Name: Crispy chicken with colorful vegetables and mustard cream sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 4 chicken breast fillets; 2 tbsp clarified butter; 500 g new potatoes; 4 carrots; 200 g snow peas; 1 tbsp parsley; salt; pepper (from the mill); 3 tbsp butter; 3 tbsp mustard; 200 g whipping cream

672 kcal · 30 min · 4 servings

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Ingredients

4 chicken breast fillets
2 tbsp clarified butter
500 g new potatoes
4 carrots
200 g snow peas
1 tbsp parsley
salt
pepper (from the mill)
3 tbsp butter
3 tbsp mustard
200 g whipping cream

Instructions

1. Wash the potatoes thoroughly under running water.
2. Place the potatoes in a pot with salted water.
3. Cook the potatoes for about 25 minutes until tender.
4. Remove the potatoes from the cooking water.
5. Rinse the hot potatoes immediately with cold water.
6. Peel the cooled potatoes.
7. Peel the carrots.
8. Cut the carrots into small cubes or slices.
9. Wash the snow peas.
10. Remove the tough ends of the snow peas.
11. Cut the snow peas diagonally in half.
12. Boil the carrot pieces in salted boiling water for about 7 minutes.
13. Boil the snow peas in salted boiling water for about 3 minutes.
14. Remove the vegetables from the water.
15. Rinse the vegetables with cold water to stop the cooking process.
16. Let the vegetables drain well in a colander.
17. Season the chicken breast with salt and pepper.
18. Heat a pan with a little fat.
19. Fry the chicken breast for about 5 minutes on the first side.
20. Turn the chicken breast and fry it for another 5 minutes on the other side.
21. Remove the chicken breast from the pan and set it aside.
22. Add the butter to the still warm pan.
23. Melt the butter over medium heat.
24. Stir the mustard into the melted butter.
25. Whisk the mixture with a whisk until smooth.
26. Stir the cream into the mustard-butter mixture.
27. Heat the sauce until it simmers gently.
28. Season the sauce with salt and pepper to taste.
29. Warm the prepared vegetables briefly in the microwave or in hot water.
30. Cut the fried chicken breast into bite-sized pieces.
31. Place the warm vegetables on the plates.
32. Arrange the chicken pieces next to the vegetables.
33. Pour the mustard cream sauce over the chicken and vegetables.
34. Sprinkle the dish with freshly chopped parsley.

Nutrition per serving

kcal: 672
Protein: 55 g · Fett/Fat: 35 g · Carbs: 34 g