Crispy Chicken Breast with Carrot Vegetables
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g chicken breast fillet (s)
- 2 tablespoon olive oil
- 1 teaspoon soy sauce
- 1 shot whiskey, if you like
- 1 tablespoon cornstarch
- 0.5 teaspoon ½ paprika powder
- a bit salt
- some pepper
- some chilli pepper (s), dried, to taste
- 2 medium carrot (s)
- 0.5 tablespoon ½ butter
- 0.5 ½ small onion (s)
- 0.25 tablespoon ¼ cane sugar
- 60 ml vegetable stock
- 40 ml heavy cream
- 1 tablespoon parsley, fresh
- a bit salt
- some pepper
Print Recipe
Pin Recipe Instructions
- Cut the chicken breast into bite-sized pieces.
- In a bowl, stir together the olive oil, soy sauce, whiskey, cornstarch, a little paprika, salt, pepper and chilli. Add the chicken breast, stir well again and set aside.
- Peel the carrots and cut into any pieces. Finely chop the onion.
- Melt the butter in a saucepan. Fry the onion until translucent. Add the sugar, caramelize and deglaze with the stock. Add the carrots, stir and simmer for 15-20 minutes.
- In the meantime, mix the cream with salt, pepper and the chopped parsley. Fry the chicken breast in a pan until crispy. Add the cream mixture to the carrots. Season a little if necessary.
- Tip: If you don`t want to do without a potato side dish, you can cook it with the carrots in the form of cubes.
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