🍽️ Chicken Breast with Nut Sauce

Name: Chicken Breast with Nut Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 2 chicken breast fillets (from corn-fed chicken); salt; pepper (from the mill); 1 tbsp butter; 1 tbsp olive oil; 2 tbsp chopped walnut kernels; 100 g leaf lettuce; 1 tbsp vinegar; 2 tbsp oil; pickled beetroot (a few slices)

380 kcal · 30 min · 4 servings

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Ingredients

2 chicken breast fillets (from corn-fed chicken)
salt
pepper (from the mill)
1 tbsp butter
1 tbsp olive oil
2 tbsp chopped walnut kernels
100 g leaf lettuce
1 tbsp vinegar
2 tbsp oil
pickled beetroot (a few slices)

Instructions

1. Season the chicken meat generously with salt and pepper. Heat butter and oil in a large frying pan. Fry the chicken breast fillets in it on each side for about 5 minutes until golden brown. Add the nuts to the pan at the end and fry them briefly so they become aromatic.
2. Wash the salads thoroughly, remove any wilted greens, and shake them dry. Whisk vinegar, oil, salt, and pepper in a small bowl to make a vinaigrette.
3. Place the chicken breast fillets with the walnuts and pan juices on plates next to the salad and beetroot. Finally, drizzle the dish with the vinaigrette.

Nutrition per serving

kcal: 380
Protein: 30 g · Fett/Fat: 26 g · Carbs: 9 g