Chicken Breasts with Baby Vegetables
Serves 6
Ingredients:
- 6 chicken breasts
- 3 tbsp. butter, to sauté the chicken
- 2 c. vegetable broth
- 2 tbsp. cornstarch or 1½ tbsp. butter, to thicken the sauce (optional)
- 2 bunches of baby vegetables, such as carrots, zucchini (courgettes), fennel, onions
- 2 tbsp. butter, clarified, for the vegetables
- Fine sea salt, freshly ground pepper
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Instructions:
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Preheat the oven to 350°F.
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Trim the skins of the breasts and make incisions in the skin. Season with salt and pepper. Sauté them, skin side down, in the butter, using an ovenproof pan or skillet. Pour the vegetable broth over the chicken pieces. Finish the cooking in the oven. This will take 25–30 minutes.
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Remove the chicken breasts from the pan and reduce the cooking liquid to one quarter of its volume. Use a little butter or starch to thicken it. Whisk in 1½ tablespoons butter, or dilute 2 tablespoons cornstarch in a little liquid before pouring it into the liquid. Bring to a boil and remove from the heat. Adjust the seasoning.
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Cook the vegetables separately in a pot of salted boiling water. To remove the thin skin of the carrots when they are cooked, simply press them downward with your fingers. Give the vegetables a nice gloss by brushing them with the clarified butter.
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Cut the breasts into thin strips. Arrange the chicken strips in the plates with the baby vegetables in attractive rows.
Chef’s notes:
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- Baby vegetables are best left slightly crunch, so don’t over-boil them. If you use this boiling method, you can also marinate them afterward.