Pan-Fried Chicken with Dolcelatte Cream Sauce and Minted Pea and Potato Purée

Pan-fried chicken strips in a creamy Dolcelatte sauce served over a smooth, minted pea and potato purée.

Chicken Main Course Cheese High Protein

Estimated Nutrition

Calories

1425.4

kcal / serving

1425.4 kcal total

Carbs

35.8g

per serving

35.8 g total

Fat

118.5g

per serving

118.5 g total

Protein

54.2g

per serving

54.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

100

Liquids

for deglazing

Meat

0.5

piece

Chicken Breast

fillet sliced into strips

NutsSeeds

tbsp

Parsley

freshly chopped

leaf

Mint

freshly chopped

to taste

Salt

to taste

Black Pepper

freshly ground

OilsFats

Olive Oil

for frying chicken

Olive Oil

for the puree

Vegetables

piece

Desiree Potatoes

peeled and chopped

Pea

Method

Plate the purée, top with chicken, and drizzle the cream sauce around the plate.

Season the purée with salt and pepper to taste.

Drain and blend potato and peas with olive oil and mint until smooth.

Heat olive oil in a pan and fry chicken strips until golden-brown and cooked through.

Deglaze the pan with white wine and simmer until the liquid is reduced by half.

Boil the potato for 7 minutes, adding peas for the final 3 minutes.

Stir in the butter and chopped parsley to finish the sauce.

Add cream and cheese to the pan and stir until the cheese has melted.