Chicken filet in bacon coat with potato sauce

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook in plenty of boiling water for about 20 minutes. In the meantime clean and wash the beans. Peel onions and cut into cubes. Wash marjoram and parsley, dab dry and chop except for something to garnish. Drain the potatoes and rinse with cold water. Peel the skin.

2. 2

   Press 1/4 of the potatoes through a potato press or mash them finely. Cover beans and cook in little boiling salted water for 15-20 minutes. Wash chicken fillets and dab dry. Heat oil in a pan and fry the fillets for about 7 minutes, turning them over. Season with salt and pepper and remove. Wrap 2 slices of bacon around each fillet, pin them and fry them at low heat for about 8 minutes. Heat 1 tablespoon of fat in a saucepan and fry half of the onions in it until translucent. Deglaze with broth, bring to the boil and stir in the mashed potatoes. Add crème fraîche and marjoram and simmer the sauce for 2-3 minutes. Season to taste with salt and pepper. Dice 2 of the remaining potatoes very finely and add them to the sauce. Heat 2 tablespoons of fat in another pan and fry the remaining potatoes in it until golden brown.

3. 3

   Heat 1 tablespoon of fat in a saucepan and fry half of the onions in it until translucent. Deglaze with broth, bring to the boil and stir in the mashed potatoes. Add crème fraîche and marjoram and simmer the sauce for 2-3 minutes. Season to taste with salt and pepper. Dice 2 of the remaining potatoes very finely and add them to the sauce. Heat 2 tablespoons of fat in another pan and fry the remaining potatoes in it until golden brown. Season with salt and pepper. Pour the beans onto a sieve. Heat the rest of the fat in the pan and fry the remaining onions in it briefly. Add beans and parsley and toss. Arrange meat, potatoes, vegetables and sauce on plates and add a dash of crème fraîche to the sauce as desired. Serve garnished with parsley and marjoram

4. 4

   Season with salt and pepper. Pour the beans onto a sieve. Heat the rest of the fat in the pan and fry the remaining onions in it briefly. Add beans and parsley and toss. Arrange meat, potatoes, vegetables and sauce on plates and add a dash of crème fraîche to the sauce as desired. Serve garnished with parsley and marjoram

Nutrition Facts

KCAL
670 kcal

CARBS
40 g

FATS
37 g

PROTEINS
44 g