← All recipes

🍽️ Lemon Chicken with Zucchini and Tomato

713 kcal · 30 min · 4 servings

Ingredients

• 4 chicken breast fillets
• salt
• white pepper
• 2 tbsp clarified butter
• 2 tomatoes
• 2 smaller zucchini
• 8 smaller boiled potatoes (from the day before)
• 1 tbsp flour
• 3 tbsp clarified butter
• 100 g peeled almond kernels
• 50 ml vegetable broth
• 1 tsp chopped parsley
• salt
• pepper
• 1 tbsp Calvados
• parsley (for garnishing)

Instructions

1. 1. Preheat the oven to 80 degrees Celsius.
2. 2. Season the chicken breast fillets with salt and pepper.
3. 3. Sear the meat on all sides in hot clarified butter.
4. 4. Remove the meat from the pan and keep it warm in the oven at 80 degrees Celsius.
5. 5. Wash the tomatoes and cut them into wedges.
6. 6. Wash the zucchinis and cut them into quarters lengthwise.
7. 7. Peel the potatoes and slice them.
8. 8. Toss the potato slices with flour.
9. 9. Fry the potatoes in clarified butter until golden yellow.
10. 10. Add the almonds and fry them briefly.
11. 11. Add the remaining ingredients and fry everything briefly.
12. 12. Deglaze the mixture with broth and bring it to a boil once.
13. 13. Season the dish with parsley, salt, pepper, and Calvados.
14. 14. Garnish the dish with parsley and serve on plates.

Nutrition per serving

• kcal: 713
• Protein: 61 g · Fett/Fat: 34 g · Carbs: 38 g