Glazed chicken breast on pea-shallots-vegetables

Name: Glazed chicken breast on pea-shallots-vegetables
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 125 g Shallots; several sheets Lettuce; 4 (approx. 600 g) Chicken filets; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1-2 TABLESPOONS Oil; 1 package (450 g) frozen young peas; 100 ml Milk; 1 Bag of mashed potatoes (3x3 portions); 7-10 Tbsp grated nutmeg; 1 TABLESPOON Apricot Jam; 50 g Butter; 7-10 Tbsp Parsley; baking paper

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

125 g Shallots
several sheets Lettuce
4 (approx. 600 g) Chicken filets
7-10 Tbsp Salt
7-10 Tbsp white pepper
1-2 TABLESPOONS Oil
1 package (450 g) frozen young peas
100 ml Milk
1 Bag of mashed potatoes (3x3 portions)
7-10 Tbsp grated nutmeg
1 TABLESPOON Apricot Jam
50 g Butter
7-10 Tbsp Parsley
baking paper

Directions

1
Peel the shallots and, depending on the size, possibly halve them. Clean, wash, drain and cut lettuce into strips. Wash the chicken filet, dab dry and season with salt and pepper.
2
Heat the oil in a pan and fry the chicken fillets for about 10 minutes while turning. Boil up shallots, frozen peas, 100 ml water and a little salt in a pot. Cover and cook for 5-6 minutes.
3
For the duchess potatoes, boil 300 ml water and 1 teaspoon of salt. Add cold milk and stir in the puree flakes. After 1 minute stir again and season with nutmeg. Pour into a piping bag with a star-shaped spout and spray about 16 tuffs onto a baking tray lined with baking paper.
4
Bake in the preheated oven (electric cooker: 200°C/ gas: level 3) for approx. 8 minutes. Heat up the jam and spread on the chicken fillets. Drain vegetables and fold in lettuce. Foam butter in a pot.
5
Arrange chicken fillets, pea vegetables and duchess potatoes on plates. Serve garnished with parsley. Serve with butter extra.