Chicken breast with Onion-Veal Jus and Parmigiano Reggiano Potatoes
with Waldorf-style side saladCalories
:
912 kcalProtein
:
48.9g proteinTotal
:
25 minutesDifficulty
:
EasyAllergens:
- Selderij
- Melk (inclusief lactose)
- Noten
- Walnoten
- Pinda's
- Noten
- Sesamzaad
- May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
30 g
Veal jus
(Contains: Selderij)
20 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
200 g
Potatoes
20 g
Mesclun
65 g
Red cherry tomatoes
½ piece
Red onion
½ piece
Endive
½ piece
Apple
10 g
Raisins
(May be present: Pinda's, Noten, Sesamzaad)
10 g
Chopped walnuts
(Contains: Noten, Walnoten May be present: Pinda's, Noten, Sesamzaad)
1 piece
Chicken breast
Not included in your delivery
1 tablespoon
Olive oil
½ tablespoon
[Plant-based] butter
1 teaspoon
Mustard
½ tablespoon
Extra virgin olive oil
½ tablespoon
Honey [or plant-based alternative]
½ tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3816 kJ
Calories912 kcal
Fat47.5 g
Saturated Fat13.2 g
Carbohydrate68 g
Sugar31.9 g
Dietary Fiber12.6 g
Protein48.9 g
Salt1.1 g
Potassium1372.1 mg
Calcium51.6 mg
Iron1.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Fryingpan with lid
•Tall-Sided Pan
•Grater
•Salad Bowl
Cooking Steps
1
- Peel or thoroughly wash the potatoes and then cut them into wedges.
- Heat a drizzle of olive oil in a large frying pan over medium-high heat.
- Cover the pan with a lid and fry the potato wedges for 15 minutes.
- Remove the lid and fry for 5 - 8 minutes without the lid.
- In the meantime, chop the onion into half rings.
2
- Heat a second frying pan over medium-high heat. Toast the walnut for 1 - 2 minutes, or until golden brown. Remove them from the pan and set them aside.
- In the same frying pan heat a drizzle of olive oil. Add the chicken breast and fry for 2 - 3 minutes per side.
- Reduce the heat, add the onion and fry together for 4 - 5 minutes, or until the chicken is done.
- Add the veal jus and a knob of butter and simmer for another 1 - 2 minutes.
3
- Meanwhile, dice the apple, cut off the base of the endive, and discard it. Slice the endive and half the cherry tomatoes.
- Grate the Parmigiano Reggiano.
- Transfer the cherry tomatoes, endive, apple, half of the Parmigiano Reggiano, mesclun, and raisins to a salad bowl.
- Add the mustard, honey, mayonnaise and extra virgin olive oil and mix well to combine. Season to taste with salt and pepper.
4
- Serve the chicken on the plates with the onion-veal jus.
- Serve with the salad and garnish with the walnuts.
- Serve the potato wedges alongside and garnish with the rest of the Parmigiano Reggiano.
Did you know...endive is very nutritious; it's rich in calcium (for bones and teeth), potassium (for blood pressure) and fibre (for gut health and immunity).
