Chicken filets with pumpkin vegetables
easy
60 mins
60 mins
Ingredients
- 750 g Potatoes
- 1 Garlic clove
- 250 g Whipped cream
- 150 ml Milk
- 2 Bay leaves
- 2 Rosemary twigs
- 7-10 Tbsp Salt
- 7-10 Tbsp grated nutmeg
- 750 g Pumpkin
- 7-10 Tbsp Sea salt
- 2 TABLESPOONS Olive oil
- 4 medium sized chicken breasts (à approx. 140 g)
- 7-10 Tbsp Pepper
- 1 TABLESPOON Oil
- 1 glass (400 ml) Poultry stock
- 1 TABLESPOON Cornstarch
Directions
- 1
Peel and wash the potatoes and cut them into 2-3 mm thick slices. Peel garlic and cut in half lengthwise. Rub garlic into any flat ovenproof dish and put aside.
- 2
Layer potato slices in it. Bring cream, milk, 1 bay leaf and 1 sprig of rosemary to the boil. Season with salt and nutmeg. Pour the cream mixture over the potatoes. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for 40-45 minutes.
- 3
Peel the pumpkin and remove the seeds. Cut the flesh into medium-sized cubes. Place pumpkin, garlic, remaining bay leaf and rosemary on a piece of aluminium foil. Sprinkle with sea salt and drizzle with olive oil.
- 4
Seal aluminium foil. After approx. 15 minutes, place in the oven. In the meantime wash the chicken fillets, dab dry and season with salt and pepper. Heat oil in a pan and fry the chicken fillets in it for about 8 minutes on both sides.
- 5
Remove and keep warm. Drain the cooking fat, deglaze the meat with stock and bring to the boil. Stir cornflour with 1 tablespoon of water until smooth and thicken the stock. Cut the chicken fillets open.
- 6
Cut out gratin at will. Arrange chicken breasts with gratin, pumpkin vegetables and sauce on plates.
Nutrition Facts
620 kcal
34 g
35 g
40 g
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