Corn poulard breast with lemon potatoes

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Peel, wash and halve the potatoes. Peel onions and cut them into approx. 0.5 cm thick slices. Wash lemon hot, grate dry, finely grate peel. Halve lemons and squeeze juice.

2. 2

   Heat 2 tablespoons of oil in a frying pan, fry the potatoes for about 5 minutes while turning them, season with salt and pepper and remove. Sauté onions in frying fat, sprinkle with sugar and allow to caramelize slightly.

3. 3

   Mix the potatoes and onions with lemon peel and juice and place on a baking tray. If necessary add squeezed lemon halves. Bake in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see

4. 4

   manufacturer) bake for about 20 minutes.

5. 5

   In the meantime dab chicken breasts dry. Heat the remaining oil in a frying pan, fry the chicken for about 2 minutes, turning it, and season with salt and pepper. About 10 minutes before the end of the baking time of the vegetables, place the meat on the baking tray.

6. 6

   Wash the chives, shake dry and cut into fine rolls. Mix yoghurt and chives, season with salt and pepper. Wash the thyme, shake dry and chop coarsely. Remove meat and vegetables from the oven and arrange on a plate, sprinkle with thyme.

7. 7

   Add yoghurt.

Nutrition Facts

KCAL
390 kcal

CARBS
24 g

FATS
17 g

PROTEINS
33 g