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🍽️ Crispy Chicken Fillets with Rosemary Potatoes and Chanterelle Spinach

511 kcal · 30 min · 4 servings

Ingredients

• chicken breast fillets 600 g
• salt pinch
• pepper, black ground pinch
• paprika, sweet pinch
• potatoes, mostly waxy 500 g
• rosemary, fresh 10 g
• olive oil 4 tbsp
• onions, yellow 1 pc.
• leaf spinach 400 g
• chanterelles 200 g
• butter 1 tbsp

Instructions

1. 1. Preheat the oven to 220 degrees Celsius with fan setting.
2. 2. Rinse the chicken fillets and pat them dry with kitchen paper.
3. 3. Season the meat in a bowl with salt, pepper, and paprika.
4. 4. Let the seasoned fillets rest for a moment to marinate.
5. 5. Wash the potatoes thoroughly and cut them into eighths.
6. 6. Rinse the rosemary, shake it dry, and finely chop the needles.
7. 7. Mix the potatoes on a baking sheet with the rosemary, one tablespoon of olive oil, and two pinches of salt.
8. 8. Place the potatoes on the tray with the skin facing down.
9. 9. Roast the rosemary potatoes in the oven for about 25 minutes.
10. 10. Halve the onions, peel them, and cut them into fine cubes.
11. 11. Wash the spinach and spin it dry thoroughly.
12. 12. Wipe the chanterelles with a kitchen cloth.
13. 13. Rinse the mushrooms briefly under cold water and dry them on kitchen paper.
14. 14. Heat one tablespoon of olive oil in a pan over high heat.
15. 15. Sear the chicken fillets on all sides for two to three minutes.
16. 16. Remove the fillets from the pan and place them on a large plate.
17. 17. Clean the pan briefly.
18. 18. Warm two tablespoons of olive oil in the same pan over medium heat.
19. 19. Sweat the onion cubes for about two minutes until translucent.
20. 20. Add the chanterelles and season them lightly with salt.
21. 21. Fry the mushrooms over medium to high heat for three to four minutes.
22. 22. Add one tablespoon of butter and let it melt over medium heat while swirling the pan.
23. 23. Return the chicken meat to the pan.
24. 24. Stir in the spinach and let the leaves wilt for one to two minutes.
25. 25. Season the dish to taste with salt and pepper.
26. 26. Take the potatoes out of the oven.
27. 27. Plate the meat with the chanterelle-spinach mixture and the potatoes.
28. 28. Serve the dish and enjoy your meal!

Nutrition per serving

• kcal: 511
• Protein: 40 g · Fett/Fat: 25 g · Carbs: 36 g