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🍽️ Crispy Chicken with Snow Peas in Lemon Sauce

522 kcal · 30 min · 4 servings

Ingredients

• 100 g Pine nuts
• 4 Chicken breast fillets
• Salt
• Pepper (from the mill)
• 3 tbsp Oil
• 1 Clove of garlic (finely chopped)
• 2 tbsp Chopped parsley
• 100 ml Sherry (dry)
• 150 ml Chicken broth
• 1 Bay leaf
• 3 Thyme sprigs
• Clove powder
• Nutmeg
• 1 tbsp Lemon juice
• 300 g Snow peas

Instructions

1. 1. Place the pine nuts in a non-stick pan without oil.
2. 2. Toast them over medium heat until they are golden brown and fragrant.
3. 3. Remove two tablespoons of the toasted nuts and set them aside.
4. 4. Finely chop the remaining pine nuts.
5. 5. Season the chicken breast generously with salt and pepper.
6. 6. Heat two tablespoons of oil in a large pan.
7. 7. Sear the meat on both sides over medium heat.
8. 8. Reduce the heat and cover the pan with a lid.
9. 9. Let the meat cook for about ten minutes, turning it occasionally.
10. 10. Remove the meat from the pan and wrap it in aluminum foil to keep it warm.
11. 11. Add one tablespoon of oil to the same pan.
12. 12. Sauté the garlic and parsley briefly while stirring.
13. 13. Add sherry, chicken broth, a bay leaf, thyme, and the finely chopped pine nuts.
14. 14. Season the sauce with salt, pepper, ground cloves, grated nutmeg, and lemon juice.
15. 15. Let the mixture simmer gently for about five minutes.
16. 16. Unwrap the chicken and return it to the pan.
17. 17. Warm the meat briefly in the sauce.
18. 18. Thoroughly wash the snow peas under running water.
19. 19. Remove the stringy fibers from the edges of the pods.
20. 20. Boil the snow peas in salted boiling water for about four minutes.
21. 21. Drain the water and immediately shock the pods with cold water.
22. 22. Let the snow peas drain well.
23. 23. Plate the meat with the sauce and snow peas.

Nutrition per serving

• kcal: 522
• Protein: 59 g · Fett/Fat: 24 g · Carbs: 11 g