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Chicken Breast with Gravy

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Chicken Breast with Gravy

with garlic mashed potatoes and honey glazed carrots

Informations supplémentaires
35 min. | 556 kcal | easy | Family | Printable version
1. Setup Preheat the oven to 375°F. Peel and cut the carrots in half then into 4. Chop the parsley. Wrap the garlic cloves in aluminum foil and place on a baking sheet. Bake in the oven for 18-22 minutes.
2. Cook the chicken Season the chicken with salt and pepper. Heat a drizzle of oil in a skillet over medium-high heat. Sear the chicken 3-4 minutes on one side. Flip, cover and cook 7-9 minutes over low heat until the center is cooked through.
3. Cook the potatoes Peel and cut the potatoes into cubes. Place in a pot and add enough water to cover. Add salt. Bring to a boil then cook 15 minutes until tender. Drain then mash with butter to taste, the cream and the roasted garlic cloves. Add salt and pepper. Keep warm.
4. Cook the carrots Heat a drizzle of oil in a pan over medium-high heat. Cook the carrots 2-3 minutes. Add the honey and 1/4 2P | 1/3 3P cup of water. Cook 6-8 minutes over medium heat until the water is evaporated. Add salt and pepper to taste.
5. Make the sauce Whisk the demi glace with the spices to taste and 1 2P | 1.5 3P cup of water. Put in a saucepan and bring to a boil. Reduce heat to medium and simmer for 4-5 minutes until the sauce thickens. Add pepper to taste.
6. Plate your dish Serve the chicken with the gravy, the mashed potatoes and the carrots. Garnish with parsley. Bon appétit!
300gChicken Breast
3unitCarrot(s)
0.5unitFresh Italian Parsley
2unitGarlic Clove(s)
500gYellow Potato(es)
40gDemi-Glace
4Spice Mix (Paprika,Mustard Powder,,)
42gHoney
80mlCream 18%
What you need
556 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 70g
23%
fat 9g
14%
cholesterol 119mg
40%
fiber 5g
20%
protein 50g
saturated 5g
25%
sodium 1027mg
43%
sugar 24g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg