Chicken Breasts with Vegetables
- 500 grams waxy potatoes
- 4 tablespoons vegetable oil
- 2 carrots
- 500 grams green Asparagus
- 1 splash lemon juice
- 3 tablespoons butter
- 4 Chicken breasts (each 120 grams)
- 1 teaspoon dried thyme
- 2 scallions
- 60 grams smoked Pancetta
- 2 tablespoons Pastry flour
- 250 milliliters chicken stock
- 100 milliliters Whipped cream
Peel potatoes, rinse and cut into 3-4 mm (approximately 1/8 to1/4-inch) thick slices. Cook in boiling salted water until al dente, about 10 minutes. Rinse in cold water and drain well. Fry in a non-stick skillet in 2 tablespoons of hot oil until golden brown, about 10 minutes, turning occasionally. Season with salt and pepper.
Peel carrots and cut into sticks. Peel bottom third of the asparagus and halve the stalks crosswise. Place the vegetables in a steamer, season with salt, sprinkle with the lemon juice and top with 1 tablespoon butter (cut into small pieces). Cover and steam over simmering water for about 8 minutes.
Rinse the chicken breasts, pat dry, season with salt and pepper and sprinkle with thyme. Cook in a pan in 2 tablespoons oil over medium heat until golden brown on both sides, 6-8 minutes, turning once.
For the sauce, rinse the scallions, trim and cut into rings. Cut the bacon into strips. Sauté scallions and bacon in the remaining butter for 1-2 minutes. Stir in flour and pour in the stock. Pour in cream and cook until creamy, about 5 minutes, stirring constantly. Season with salt and pepper.
Cut the chicken into slices and arrange on plates with the vegetables and the sauce.