Chicken Breast Fillet with Watercress Sauce
Ingredients
- Ingredients
- 300 milliliters Chicken broth
- 2 Chicken breasts
- 1 bunch Watercress (About 125 grams)
- 2 Tbsps Whipped cream
- 1 Tbsp lemon juice
- 1 tsp cornstarch
- 300 grams potatoes
- 4 carrots
- 1 Tbsp butter
- 2 Tbsps parsley (chopped)
- salt
- freshly ground peppers
Preparation steps
Peel potatoes and cook in boiling salted water until tender, about 20 minutes.
Peel carrots and cook in boiling salted water, about 4 minutes.
Bring broth to a boil in a pot. Add chicken breasts. Cover and simmer over low heat until chicken is cooked through, about 10 minutes.
Rinse and trim watercress. Blanch watercress in boiling salted water. Then drain, rinse, squeeze to remove liquid and finely chop.
Remove 2 ladlefuls broth from the pot and transfer to a small saucepan. Add cream, lemon juice and watercress and season with salt and pepper. Mix cornstarch with a little cold water until smooth, then whisk into the sauce. Bring to a boil and cook until thickened.
Cut chicken breasts into slices. Divide watercress sauce between two plates and top with chicken. Serve with carrots drizzled with melted butter and salted potatoes sprinkled with parsley.
