Chicken filet with herb crust

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Wash potatoes thoroughly and cook in boiling salted water for about 20 minutes. In the meantime, roast pine nuts in a pan without fat until golden brown. Let them cool down on a flat plate. Peel and clean the carrots and cut the greenery, except 1-2 cm from the carrots.

2. 2

   Chop pine nuts. Wash the herbs, shake dry, remove leaves from the stalks and chop finely, except for some chervil for garnishing. Cut 100 g butter into cubes and knead with chopped herbs, except for approx. 1 tbsp, pine nuts, breadcrumbs and mustard.

3. 3

   Season to taste with salt and pepper.

4. 4

   Wash the meat, dab dry and season with salt. Heat oil in a large pan. Fry the meat for about 4 minutes on each side. Place on a baking tray, season with pepper and spread herb crust evenly on the fillets.

5. 5

   Gratinate on the grill step of the oven for about 4 minutes until golden brown.

6. 6

   In the meantime, melt 1 teaspoon of butter and honey in a pan or a wide saucepan. Add the stock, bring to the boil. Add carrots and simmer over medium heat until the liquid has almost evaporated.

7. 7

   Season carrots with salt and nutmeg.

8. 8

   Drain the potatoes and mix with 1 teaspoon butter and the remaining chopped herbs. Remove chicken fillets from the oven and cut into slices. Arrange on plates with glazed carrots and potatoes.

9. 9

   Garnish with chervil leaves.

Nutrition Facts

KCAL
610 kcal

CARBS
36 g

FATS
33 g

PROTEINS
41 g