Chicken filet with blackberry sauce with roasted potatoes and salad

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash the potatoes thoroughly, quarter them and put them in cold water. Clean and wash the salad, drain well and pluck into bite-sized pieces. Peel and finely dice the shallots. Mix white wine vinegar, half of the shallots, some salt and pepper.

2. 2

   Finally, fold in 2-3 tablespoons of oil. Wash the chicken fillets and dab dry. Heat 2 tablespoons of oil in a frying pan and fry the fillets for about 10 minutes, turning them over. Finally season with salt and pepper.

3. 3

   Drain potatoes well at the same time. Heat the fat in a coated pan and fry the potatoes for about 5 minutes, turning them slightly. Season with salt and pepper and braise covered at low heat for 10-15 minutes.

4. 4

   Turn in between and finally fry for another 5 minutes without lid until crispy. Wrap the finished chicken fillets in aluminium foil and let them rest for approx. 5 minutes. Wash and clean the blackberries. Sauté remaining shallots in hot chicken fat, add grape juice, blackberries, honey and balsamic vinegar and cook for about 2 minutes.

5. 5

   Mix starch and approx. 2 tbsp. cold water, stir into the blackberry sauce and simmer again for approx. 1 minute. Season to taste with salt and pepper. Mix vinaigrette into the salad. Cut chicken fillets into slices and arrange on plates with blackberry sauce and roast potatoes.

6. 6

   Garnish with parsley. Serve salad separately.

Nutrition Facts

KCAL
470 kcal

CARBS
40 g

FATS
16 g

PROTEINS
38 g