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🍽️ Herb Chicken Breast with Carrots

307 kcal · 30 min · 4 servings

Ingredients

• 560 g chicken breast fillet with skin (4 chicken breast fillets)
• salt
• pepper (from the mill)
• 2 tbsp olive oil
• 2 spring onions
• 150 ml poultry stock
• 4 carrots
• 1 orange (juice)
• 1 handful watercress
• 1 handful herbs (parsley and chervil)
• 50 g crème légère
• 1 tbsp freshly grated parmesan

Instructions

1. 1. Rinse the chicken breast under cold water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Season the chicken with salt and pepper.
4. 4. Heat 1 tablespoon of oil in a large pan.
5. 5. Sear the chicken on all sides until golden brown.
6. 6. Remove the meat from the pan and set it aside.
7. 7. Wash the spring onions and trim the ends.
8. 8. Finely chop the spring onions.
9. 9. Sauté the onions in the hot fat until translucent.
10. 10. Deglaze the pan with the meat stock.
11. 11. Place the chicken back into the sauce.
12. 12. Let the dish simmer covered on low heat for about 10 minutes.
13. 13. Peel the carrots and trim the ends.
14. 14. Slice or shred the carrots into thin pieces.
15. 15. Heat the remaining oil in a separate pan.
16. 16. Sauté the carrots in the pan.
17. 17. Deglaze the carrots with the orange juice.
18. 18. Season the carrots with salt and pepper.
19. 19. Simmer the carrots for about 2 to 3 minutes until tender.
20. 20. Rinse the cress under cold water.
21. 21. Shake the cress dry.
22. 22. Remove the chicken from the sauce.
23. 23. Cover the meat with aluminum foil to keep it warm.
24. 24. Rinse the herbs under cold water.
25. 25. Shake the herbs dry.
26. 26. Pluck the leaves from the stems.
27. 27. Finely chop the herbs.
28. 28. Stir the crème légère into the stock.
29. 29. Stir the Parmesan into the sauce.
30. 30. Season the sauce to taste with salt and pepper.
31. 31. Do not let the sauce boil anymore.
32. 32. Slice the chicken.
33. 33. Place the carrots on the plates.
34. 34. Arrange the chicken slices on top of the carrots.
35. 35. Drizzle the sauce over the chicken.
36. 36. Sprinkle the dish with the cress.
37. 37. Serve the meal immediately.

Nutrition per serving

• kcal: 307
• Protein: 38 g · Fett/Fat: 11 g · Carbs: 13 g