Informations supplémentaires
35 min.
|
556 kcal
|
easy
|
|
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