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potatoes oil parsley Parmesan egg yolk lemon juice chicken breasts carrots onion cabbage hollandaise sauce powder heavy cream butter
Viewed: 14 - Published at: 5 years agoIngredients
- 1 1/3 lbs new potatoes, washed and thickly sliced
- 9-10 tbsp oil
- 3 slices toast, roughly cut
- 5 stems parsley, chopped
- 1 oz parmesan, grated
- 1 medium egg yolk
- 1 tsp lemon juice
- 4 None chicken breasts
- 1 lb carrots, peeled and diagonally sliced
- 1 medium onion, diced
- 1/2 None cabbage, core removed and roughly chopped
- 1 packet instant hollandaise sauce powder
- 1/4 cup heavy cream
- 9 tbsp butter
Method
- Preheat oven to 400°F. Mix the potatoes with 2-3 tbsp oil, salt and pepper and place on one half of a baking sheet. Roast for 30 mins, stirring half way through.
- To make the herb crust, blend the toast, parsley, parmesan and 3 tbsp oil in a blender or food processor. Mix in the egg yolk and season with salt and pepper and 1 tsp lemon juice.
- Heat 2 tbsp oil in a large frying pan and fry the chicken breasts for 4 mins on each side until they are golden brown. Remove from the pan and top with the herb crust. Place in the oven, on the other half of the baking sheet, for the final 10 mins of the potatoes' baking time.
- Meanwhile, heat 2 tbsp oil in a pan and saute the carrots and onion with 1 tbsp water. Cover and simmer for 5 mins, then add the cabbage and cook for 3 more mins.
- For the Hollandaise sauce, mix the powder with 1/2 cup cold water in a pan and bring to a boil. Add the cream and bring back to a boil, stirring. Remove from heat and stir in the butter until completely melted. To serve, cut the chicken breasts diagonally and arrange on plates with roasted potatoes and vegetables. Top with Hollandaise sauce.
