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Ingredients
Chicken Breast with Zucchini
- Ingredients
- 2 Chicken breasts
- 1 Tbsp clarified butter
- For the sauce
- 1 bunch Watercress
- salt
- freshly ground peppers
- 50 milliliters Vegetable broth
- 150 milliliters Crème fraiche
- 2 tsps cornstarch
- Watercress (for garnish)
- 1 little, yellow Zucchini
- ½ tsp Turmeric
- 1 Tbsp butter
Preheat the oven to 200°C (approximately 400°F).
Season the chicken breasts with salt and pepper. Fry in hot butter until lightly browned, then turn and repeat on the other side. Bake in oven for approximately 8 minutes. Remove and keep warm.
Rinse and halve zucchini. Slice into pieces that are 1 cm thick.
In a pan, melt the butter. Add turmeric and saute slightly. Add zucchini slices and stir well. Add salt and pepper. Allow to simmer for approximately 5 minutes.
Chop watercress into small pieces and boil in the vegetable stock. Allow to simmer for 2 minutes. Puree using a blender. Simmer the puree with the fresh cream. Dissolve cornstarch in a little water and pour into the sauce. Stir for another 1-2 minutes. Allow to simmer until it thickens. Cut the chicken fillets into thick slices. Serve with the sauce and zucchini.
(Percentage of daily recommendation)
| Calorie | 598 cal. | (28 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |