Lemony Chicken with Potato Flan

Name: Lemony Chicken with Potato Flan
Total time: 1 h 30 min
Yield: 6
Ingredients: 1 kilogram potatoes; 1 stalk Leeks; 50 grams butter; 200 grams Quark; 1 rosemary; 50 grams Parmesan; 3 eggs; salt; freshly ground peppers; Nutmeg; 6 Soufflé dishes; 6 Chicken breasts; Sea salt; Red pepper flakes; 3 Tbsps vegetable oil; 2 shallots (finely chopped); 150 milliliters white wine; 150 milliliters chicken stock; 2 organic lemons (juiced and zested); 1 Tbsp honey; 1 cup Crème fraiche; 2 Tbsps parsley (chopped)

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Difficulty:

moderate

Difficulty

Preparation:

1 hr 30 min.

Preparation

Ingredients

for

servings

Ingredients: 1 kilogram potatoes; 1 stalk Leeks; 50 grams butter; 200 grams Quark; 1 rosemary; 50 grams Parmesan; 3 eggs; salt; freshly ground peppers; Nutmeg; 6 Soufflé dishes; 6 Chicken breasts; Sea salt; Red pepper flakes; 3 Tbsps vegetable oil; 2 shallots (finely chopped); 150 milliliters white wine; 150 milliliters chicken stock; 2 organic lemons (juiced and zested); 1 Tbsp honey; 1 cup Crème fraiche; 2 Tbsps parsley (chopped)

How healthy are the main ingredients?

potato Leek Parmesan honey parsley rosemary

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Preparation steps

Cook the peeled potatoes in salted water for about 25-30 minutes. Drain and press through a potato ricer. Let the moisture evaporate from the mashed potatoes.

Rinse, trim and cut the leek into thin rings.

Grease the ramekins with some oil.

For the potato flan, heat butter in a pan and saute the leek in it. Add the sauteed leek along with quark, Parmesan, egg yolks and rosemary into the mashed potatoes.

Beat the egg whites until stiff and carefully fold into the potato mixture. Season with salt, pepper and nutmeg.

Transfer the potato flan mixture into greased ramekins and place into a deep baking tray. Pour the hot water intothe baking tray up to half and bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) until golden brown, about 40 minutes.

Rinse the chicken breasts, pat dry and season with salt and red pepper flake. Heat oil in a pan and fry the chicken breasts in it until golden brown on all sides. Remove the chiocken breats from pan.

Saute the shallots in pan drippings and add the white wine. Pour the poultry stock and add the lemon juice. Add the chicken breasts back into the pan and cook covered over low heat for about 20 minutes. Turn the chicken breasts several times in between.

Take the chicken breasts out of the sauce. Mix the creme fraiche, honey and lemon zest into the sauce, and let simmer until the desired consistency. Season with salt and pour the sauce into a warm plate. Top with the sliced chicken breasts and sprinkle with parsley. Serve with the potato flan.