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1070 kcal
30 min.
Recipe for Chicken with Green Pesto Sauce and New Potatoes
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Unlock Fitatu PremiumNaN g
1070 kcal
2 kcal
1069.9
68.5g
61.4g
61.7g
Ingredients (servings):
1
Converted ingredients are going to appear on the shopping list
- Chicken breast, without skin200 g
- New potatoes1× portion (180 g)
- Cream, UHT, single6× tablespoon (90 g)
- Broad beans1× handful (80 g)
- Pesto sauce2× tablespoon (40 g)
- Thyme, dried, ground5× tablespoon (30 g)
- Olive oil2× tablespoon (20 g)
- Spelt flour1× tablespoon (15 g)
- Dill, fresh2× tablespoon (10 g)
- Salt4× pinch (2 g)
- Pepper, black1× pinch (1 g)
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How to make Chicken with Green Pesto Sauce and New Potatoes
1. Cook the broad beans in salted water, then cool and peel them. Scrub the potatoes thoroughly (no need to peel) and cook in salted water until tender.
2. Rinse the chicken, pat dry with paper towels, and remove any excess membranes.
3. Slice the chicken crosswise into thinner fillets. Season with salt and pepper, then coat in flour.
4. Fry the fillets in olive oil over medium heat for about 5 minutes on each side.
5. Add the pesto and cream to the pan with the chicken, stir and bring to a boil. Season with salt and pepper if needed.
6. Add the peeled broad beans and thyme to the sauce. Simmer on low heat until the sauce thickens slightly.
7. Serve the potatoes with the chicken in the broad bean sauce. Sprinkle with chopped dill before serving.
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