Kyllingekoteletter får en uimodståelig crunchy, nøddeagtig skorpe og en sødlig, cremet sennepsaus i denne guddommelige middagsfade.
Ingredienser liste
- 1 (12 oz) udbenet, hudløs kyllingebryst
- havsalt
- frisk malet peber
- 1/2 Ib asparges, træagtige ender trimmet
- 2 spsk olivenolie
- 2 spsk dijon sennep, delt
- 4 spsk tung creme
- 1 tsk vand
- 2/3 kop fint hakkede pekannødder
- 1 tsk hakket italiensk persille (valgfrit, til pynt)
Instruktioner
- Forvarm ovnen til 205 ° C. Skær kyllingebrystet forsigtigt i halve vandret, så du ender med to tyndere brystkoteletter. Arbejd en ad gangen, anbring en kyllingebrystkotelet mellem arkene af plastfolie og flad med et kødpudder eller bagsiden af en stegepande i jævn tykkelse, ca. 1/4-tommer, og krydre på begge sider med salt og peber.
- Arrange the asparagus in a tight single layer on a baking sheet. Drizzle with half of the olive oil. Season with salt and pepper. Turn the asparagus, so they’re evenly coated in the oil and seasonings and in a single layer. Roast until crisp-tender, 12 to 20 minutes depending on the thickness of the asparagus. Reduce oven temperature to 300ºF (150°C).
- Meanwhile, in a shallow bowl, stir together half of the Dijon mustard, one-fourth of the heavy cream, and the water.
- Placer de hakkede pekannødder i en lav skål.
- Dyp kyllingen i Dijon-cremen og derefter i de hakkede pekannødder, drej og tryk forsigtigt for at jævne lag hvert kyllingestykke med pekannødder.
- In a nonstick sauté pan, heat the remaining olive oil over medium-high heat. Add the chicken and sauté for 3 minutes per side, 6 minutes total. Transfer the chicken to an 8-inch square pan, then bake for 12 minutes.
- Meanwhile, deglaze the sauté pan with the remaining heavy cream, Dijon mustard, and salt and pepper to taste.
- Server kyllingen med Dijon-cremen og den ristede asparges.
credits
OpskriftEric Lundy
FotograferingErin Ng
Super tasty. Love the mustard cream sauce (I made a little extra 😁)with the pecans. Not difficult and looks gourmet. I used chicken thighs instead of breasts because that’s what i had and it worked out just fine. Next time, I’ll chop the pecans more finely.