Chicken steak with pepper sauce and potatoes
By chef Leonhard Wenzel
Juicy chicken breast served with a delicate pepper sauce and boiled potatoes. A balanced lunch for every day.
- 18 min
- total
- Medium
- level
3 min prep · 15 min cook
What you will need
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Chicken Breast 1 pcs -
Potatoes 200 g -
Green Beans 100 g -
Green Pepper 0.5 tbsp
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Double Cream 50 ml -
Vegetable oil 0.13 tbsp -
Butter 0.5 tbsp
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Steps to cook
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Prepare the ingredients. This is what awaits you on the plate - chicken breasts with a delicate pepper sauce, potatoes and green beans, prepare the ingredients in advance so the work goes smoothly 🍗🥔🔥
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Prepare the potatoes. Peel the potatoes and cut them into smaller pieces.
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Boil the potatoes. Put them to boil in a pot of salted water for about 15-20 minutes, until they soften.
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Prepare the chicken. Cut the chicken breasts into slices and season them with salt and pepper.
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Sear the chicken. In a hot pan with a little oil, sear the chicken over medium heat on both sides until golden brown, then remove it and set aside. Sear on each side for about 3 minutes
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Prepare the sauce base. Add butter or a little oil and pickled pepper to the same pan and briefly saute for about 1 minute to release the aroma.
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Reduce the cream. Pour in the cream and let it reduce slightly so the sauce thickens a little.
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Warm the chicken in the sauce. Return the chicken to the sauce and warm it through for a few more minutes on both sides
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Blanch the green beans. Briefly boil the green beans in salted boiling water for about 1 minute so they stay fresh and crisp.
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Serve. Serve the chicken with pepper sauce, potatoes and green beans 🍽️✨
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