Chicken filet with mushroom crust

Name: Chicken filet with mushroom crust
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 700 g mainly waxy potatoes; 500 g Carrots; 200 g small mushrooms; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Chicken fillets (approx. 100 g each); 5 Chive straws; 3 Stem(s) Chervil; 3 Stem(s) Basil; 1 (200 g) Cup "refine with finesse" (you may; 11% lighter than crème fraîche); 2 TABLESPOONS Sunflower seeds

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

700 g mainly waxy potatoes
500 g Carrots
200 g small mushrooms
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Chicken fillets (approx. 100 g each)
5 Chive straws
3 Stem(s) Chervil
3 Stem(s) Basil
1 (200 g) Cup "refine with finesse" (you may; 11% lighter than crème fraîche)
2 TABLESPOONS Sunflower seeds

Directions

1
Peel and wash the potatoes and cook them for about 20 minutes in boiling salted water. Peel carrots, cut into slices and stew in some salted water for about 4 minutes. Clean and clean the mushrooms and cut them into quarters.
2
Heat 1 tablespoon of oil in a frying pan. Fry the mushrooms until golden brown, season with salt and pepper. Drain the potatoes and let them cool down a little. Wash the chicken fillets, dab dry and season with salt and pepper.
3
Heat 1 tablespoon of oil in a frying pan, fry the fillets for about 4 minutes on each side. Cut the potatoes into slices. Wash the herbs and dab dry. Cut chives into fine rings.
4
Pluck and chop the chervil and basil leaves. Mix mushrooms, half of the herbs and "Refine with finesse" and season with salt and pepper. Divide the carrots and potatoes into 4 small ovenproof dishes, place a chicken filet on each.
5
Put a large blob of mushroom mix on top, sprinkle with sunflower seeds. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the upper rack for approx. 7 minutes.
6
Sprinkle chicken filets with the remaining herbs before serving.