| Servings | serves |
Ingredients
- 1 Chicken Breast Fillet
- 1/2 cup Almonds roasted
- 1/4 cup Brandy
- 1 tablespoon Honey
- 2 Potatoes grated
- 10 Green Beans
- 2 Carrots
- 1/2 cup Butter
- Olive Oil
- Salt and Pepper
Ingredients
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Instructions
- Chicken and Vegetables: Rub chicken breast with olive oil and season with salt and pepper.
- Saute chicken breast until cooked. Heat brandy and honey. Stir in almonds and and cook until warmed through. Steam carrots and beans until cooked.
- Rosti: Place grated potato onto a tea towel and twist to wring out all the moisture. Heat oil in a large frying pan, about half a centimetre deep, over a medium heat. The oil should be hot enough to produce a crisp golden shell without burning, while allowing the inside to cook.
- Drop potato mixture into frying pan into two small piles. Flatten the potato into a disc. Fry for 3-4 minutes each side until golden brown and crispy. Sprinkle with sea salt and pepper while still hot.
- Serve chicken sliced with the almond sauce over the top and vegetables and potato rosti on the side.
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