Chicken breast with onion-hollandaise sauce

Name: Chicken breast with onion-hollandaise sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 800 g baby potatoes; 500-600 g Chicken breast fillet; 1 TABLESPOON Oil; 7-10 Tbsp salt, white pepper; 1 collar Spring onions; 20 g streaky smoked bacon; 1 (30 g) Bag of "Sauce Hollandaise; 125 g Butter; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp Chervil and tomato florets

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

800 g baby potatoes
500-600 g Chicken breast fillet
1 TABLESPOON Oil
7-10 Tbsp salt, white pepper
1 collar Spring onions
20 g streaky smoked bacon
1 (30 g) Bag of "Sauce Hollandaise
125 g Butter
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp Chervil and tomato florets

Directions

1
Wash the potatoes and boil in water for about 20 minutes
2
Wash the chicken breast and pat dry. Heat oil in a pan. Fry the chicken breasts for 5-6 minutes on each side until golden brown. Season with salt and pepper
3
For the sauce, clean and wash spring onions and cut them into thin rings. Finely dice the bacon. Quench potatoes, peel and keep warm with the meat
4
Skip the bacon crisp. Add spring onions and fry briefly. Remove the bacon-onion mixture. Heat 200 ml water in the bacon fat. Stir in sauce powder and bring to the boil briefly. Beat butter in flakes. Stir in the bacon-onion mixture. Do not boil any more! Season to taste with pepper and lemon juice
5
Arrange the fillet with sauce and potatoes. Garnish if necessary. Green salad tastes good with it
6
Drink: white or rosé wine