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Chicken fillet, carrot puree, broccoli and zucchini salad, radish pickles and mustard/honey sauce.
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
2 servings
Rodrigo Daniel
@dan_food- Ingredients
- Recipe
- boneless, skinless chicken breast1 unit(s)
- Carrot300 g
- Broccoli200 g
- Zucchini100 g
- Mustard100 g
- Olive oil100 ml
- Vinegar100 ml
- Honey50 ml
- Sugar50 g
- Radish100 g
- Milk300 ml
- Butter50 g
- Garlic100 g
- Peel the carrots, cut into slices and cook in milk over low heat.
- Slice the radish and place in 50ml of sugar vinegar.
- Blanch broccoli and zucchini. Then season with oil, salt and pepper. Reserve.
- Mix mustard, oil, remaining vinegar and honey.
- After the carrot is not even cooked, pour it into the blender along with the cooking milk and beat. In the pan, sauté in olive oil two cloves of chopped garlic, half an onion and then pour the beaten carrot to the sauté. When you get flavor, return to the blender to beat again, then take the puree back to the pan, add butter, salt and pepper to taste.
- With the chicken fillets seasoned to taste, heat the skillet, add oil and then the fillets. Let it seal well, then turn and seal the other side, add a little butter, a peeled clove of garlic and water the fillets. Tip: Put half a cup of water in the skillet and cover halfway, this way you ensure that the chicken cooks completely and doesn't get dry.
- With all the preparations ready, it's time to assemble the dish. Assembly is up to you. Enjoy your food! 😋🔥
- Note: In the photos we have the dish with the mustard and honey sauce served on the side and in the other the sauce already on the plate.
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