Almond Chicken Fillet with Broccoli
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 egg (s)
- salt and pepper
- 4 chicken fillet (s) (150 g each)
- 3 tablespoon flour
- 50 g almond (s) (almond flakes)
- 2 tablespoons oil
- 500 g broccoli
- 2 tablespoon butter
- 1 teaspoon vegetable stock, instant
- 200 g whipped cream
- Nutmeg, grated
- 250 ml water
Print Recipe
Pin Recipe Instructions
- Whisk the egg, season with salt and pepper.
- Wash the fillets, pat dry. First turn the fillets in the flour, then in the beaten egg and finally in the almonds. Heat oil in a pan. Fry the fillets on each side for about 2 minutes. Bake the meat in a hot oven at 175 ° C for about 15 minutes.
- Clean and wash broccoli, cut into florets, cook in salted boiling water for 8 minutes. Heat the butter in a saucepan. Dust the broccoli with a little flour and sauté briefly in the fat. Deglaze with 250 ml of water, bring to the boil and stir in the broth. Pour in the cream and simmer for about 5 minutes. Season the sauce with salt, pepper and nutmeg.
- Basmati - wild rice tastes very good with it.
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