Poulard breast with roast potatoes
easy
50 mins
50 mins
Ingredients
- 2 large double chicken fillets (approx. 350 g each)
- 7-10 Tbsp or 4 individual
- 7-10 Tbsp salt, white pepper
- 7-10 Tbsp Grease
- 200 g sour cream or crème fraîche, 1 egg yolk
- 2 TABLESPOONS Dijon mustard
- 2 Spring onions
- 1 pinch Sugar
- 1 kg waxy potatoes
- 4 TABLESPOONS Oil
- 7-10 Tbsp Rosemary
- 1 small lettuce
- 150 g small tomatoes
- 1 small onion
- 2 TABLESPOONS White wine vinegar
- 2 discs Breakfast bacon (Bacon)
- 7-10 Tbsp Rosemary and Oregano
Directions
- 1
200 °C/circulating air: 175 °C/gas: stage 3) Fry for approx. 20 minutes
- 2
Mix the sour cream, egg yolk and mustard. Clean, wash and finely chop the spring onions. Fold into the cream. Season with salt, pepper and sugar. Peel, wash and slice the potatoes
- 3
Take the fillets out of the oven and let them cool down a little. Fry potatoes in 2 tbsp. hot oil for approx. 20 minutes, turning from time to time. Season with salt, pepper and rosemary
- 4
Clean, wash and chop the salad, except for 4 leaves for the starter. Wash and chop the tomatoes. Peel and finely chop the onion. Whip vinegar, salt, pepper, some sugar and 2 tablespoons of oil
- 5
Spread the Dijon mustard mixture over the fillets. Finely dice the bacon and sprinkle over it. Turn the oven up to 225 °C (fan oven: 200 °C/gas: level 4) and bake for another 10 minutes. Mix the prepared salad ingredients loosely
- 6
Arrange chicken fillets with roast potatoes. Garnish with rosemary and oregano if desired. Add salad
Nutrition Facts
590 kcal
34 g
28 g
47 g
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