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🍽️ Chicken Breast with Watercress Sauce

619 kcal · 30 min · 4 servings

Ingredients

• 300 ml chicken broth
• 2 chicken breast fillets
• 125 g watercress (1 bunch)
• 2 tbsp whipping cream
• 1 tbsp lemon juice
• 1 tsp cornstarch
• 300 g potatoes
• 4 carrots
• 1 tbsp butter
• 2 tbsp parsley (chopped)
• salt
• pepper (from the mill)

Instructions

1. 1. Peel the potatoes and cook them in salted water for about 20 minutes.
2. 2. Peel the carrots and cook them for about 4 minutes in boiling salted water.
3. 3. Bring the broth to a boil in a pot. Add the chicken breast fillets and let them cook covered over low heat for about 10 minutes.
4. 4. Wash the watercress, remove the tough stems, and blanch it briefly (cook briefly in boiling water). Drain it, shock it with cold water, let it drain, squeeze it dry, and chop it finely.
5. 5. Remove 2 ladles of broth and put them in a pot. Add cream, lemon juice, and the watercress, and season with salt and pepper. Stir cornstarch with a little cold water until smooth, add it to the sauce, bring to a boil, and let it thicken slightly.
6. 6. Slice the chicken breast fillets. Divide the watercress sauce onto two plates and arrange the chicken slices on top. Serve with carrots sautéed in butter and salted potatoes sprinkled with parsley.

Nutrition per serving

• kcal: 619
• Protein: 63 g · Fett/Fat: 20 g · Carbs: 44 g