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Chicken Breast with Potatoes


Ingredients for the Chicken

  • 7 oz (200 g) of chicken breast (two steaks)
  • 2 eggs
  • Salt
  • Pepper
  • Chives
  • 1/2 cup (50 g) of grated Parmesan cheese
  • Flour
  • Butter
  • 1 tablespoon of mustard
  • 3 1/2 oz (100 g) of demi-glace sauce

Procedure for the Chicken

Lightly pound the chicken breast.

Coat the breast in a mixture of eggs, salt, pepper, chives, and Parmesan cheese, then dredge in flour.

Cook in a skillet with a knob of butter for five minutes on each side.

Once cooked, remove from the skillet.

Add mustard and demi-glace sauce to the same skillet.

Serve the sauce over the chicken breast and accompany with the potatoes.

Ingredients for the potatoes

  • 3 potatoes
  • Olive oil
  • Rosemary
  • Salt
  • Pepper
  • 3 1/2 oz (100 g) of demi-glace sauce
  • Butter
  • 1 clove of garlic

Procedure for the potatoes

Peel and cut the potatoes into 2-centimeter (about 3/4 inch) thick slices using a cookie cutter.

Sauté the potatoes in a skillet for 2 minutes on each side until they form a crust.

Add a clove of garlic and a knob of butter to lightly flavor them.

Incorporate 3 1/2 oz of demi-glace sauce and cook over low heat for 20 minutes or until fully cooked.

Add rosemary for a touch of aroma.

Serve the potatoes as a perfect side dish to accompany the chicken breast.

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