Pan-Seared Chicken Steak with Potatoes
Vitamin B6
potassium (K)
Vitamin PP
Vitamin C
phosphorus (P)
Vitamin K
Description
Juicy chicken medallions with baked potatoes, thyme and garlic. Simple 5-ingredient recipe.
- Wash and dry the potatoes thoroughly. Small potatoes can be left unpeeled, cut in half.
- Heat a pan with 50 g of butter. Place potatoes cut-side down, fry for 10-12 minutes until golden brown.
- Separate the garlic into cloves without peeling, add to the potatoes. Season with salt, pepper, and half of the thyme.
- Stir the potatoes, reduce heat, cover and cook for 15 minutes until tender.
- Cut the chicken fillet crosswise into medallions 2-2.5 cm thick. Season with salt and pepper on both sides.
- In a separate pan, melt the remaining butter, add the remaining thyme.
- Place the chicken medallions in the pan, fry for 4-5 minutes on one side until golden brown.
- Flip, baste the medallions with butter from the pan, cook for another 4-5 minutes.
- Remove the chicken, let it rest for 2 minutes. Serve with baked potatoes and garlic.
585
146 kcal / 100 g
kcal
24.4 g
6.1 g / 100 g
Protein
54.5 g
13.6 g / 100 g
Carbohydrates
30.9 g
7.7 g / 100 g
Fats
5.1 g
1.3 g / 100 g
Ash
7.4 g
1.8 g / 100 g
Fiber
71.3%
Water
2.9 g
0.7 g / 100 g
Sugars
42.0 g
10.5 g / 100 g
Starch
0.2 g
0.05 g / 100 g
Omega-3
1.29 g
0.32 g / 100 g
Omega-6
18.7 g
4.7 g / 100 g
SFA
