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Ingredients

Portions

For the Chicken

4 chicken breast fillets (about 150 g each)
1 Tablespoon(s) olive oil
Salt and pepper to taste
1 Teaspoon(s) paprika powder
1 Teaspoon(s) thyme (fresh or dried)
1 Teaspoon(s) rosemary (fresh or dried)

For the Herb Cream Sauce

200 ml cream (lactose-free for lactose-free version)
1 Tablespoon(s) butter
1 onion, finely chopped
1 garlic clove, finely chopped
150 ml chicken broth (or vegetable broth)
1 Teaspoon(s) Dijon mustard
1 Teaspoon(s) lemon juice
2 Tablespoon(s) fresh parsley, chopped
1 Tablespoon(s) fresh chives, chopped
Salt and pepper to taste

For the Buttered Vegetables

200 g carrots, peeled and sliced
200 g snow peas or green beans, trimmed
100 g broccoli, cut into florets
2 Tablespoon(s) butter
Salt and pepper to taste

Preparation

  • Preparation time: 15 min
  • Cooking time: 25 min
  • Total time: 40 min

Prepare the Chicken

1. In a STONELINE® pan, heat the olive oil and fry the chicken breast fillets on both sides over medium heat until they are golden brown and cooked through (approx. 6–8 minutes per side). Season with salt, pepper, paprika, thyme, and rosemary. Remove the chicken breast fillets from the pan and keep warm.

Make the Herb Cream Sauce

1. Melt the butter in the same pan and sauté the onion and garlic until translucent. Deglaze with the chicken stock and stir in the mustard. Add the cream and simmer over medium heat until the sauce has thickened slightly (about 5 minutes). Season to taste with lemon juice, salt, and pepper, and stir in the fresh herbs.

Prepare the Buttered Vegetables an serve

1. In a STONELINE® roasting pan or a large pan melt the butter and sauté the vegetables over medium heat. Season with salt and pepper and sauté the vegetables for about 5–7 minutes until they are soft but still al dente.

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October 30, 2025 13:04

Average rating of 5 out of 5 stars

Sehr lecker, wirklich einfach nachzukochen und genau mein Geschmack, auch mit dem Senf in der Sahnesoße macht das gewisse etwas.

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