Crispy Chicken with Asparagus & Baby Potatoes
30 min
Poultry
60759
For 2 Portions
250 g
chicken breast (boneless, skinless)
200 g
green asparagus
200 g
fingerling potato
80 g
heavy whipping cream
40 g
breadcrumb
10 g
parsley, fresh
1
lemon
1
egg
40 ml
vegetable broth
40 g
all-purpose flour
40 g
butter
2 tbsp
sunflower oil
pepper
salt
1. All set?
2. Wash and halve potatoes.
3. Bring a pot of salted water to a boil and cook baby potatoes for 10 min, until tender. Then drain.