Herb Crusted Chicken With Vegetables And Hollandais

Name: Herb Crusted Chicken With Vegetables And Hollandaise Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 lbs new potatoes, washed and thickly sliced; 9-10 tbsp oil; 3 slices toast, roughly cut; 5 stems parsley, chopped; 1 oz parmesan, grated; 1 medium egg yolk; 1 tsp lemon juice; 4 None chicken breasts; 1 lb carrots, peeled and diagonally sliced; 1 medium onion, diced; 1/2 None cabbage, core removed and roughly chopped; 1 packet instant hollandaise sauce powder; 1/4 cup heavy cream; 9 tbsp butter

Servings: persons

1 1/3 lbs new potatoes, washed and thickly sliced
9-10 tbsp oil
3 slices toast, roughly cut
5 stems parsley, chopped
1 oz parmesan, grated
1 medium egg yolk
1 tsp lemon juice
4 None chicken breasts
1 lb carrots, peeled and diagonally sliced
1 medium onion, diced
1/2 None cabbage, core removed and roughly chopped
1 packet instant hollandaise sauce powder
1/4 cup heavy cream
9 tbsp butter

1
Preheat oven to 400u00b0F. Mix the potatoes with 2-3 tbsp oil, salt and pepper and place on one half of a baking sheet. Roast for 30 mins, stirring half way through.
2
To make the herb crust, blend the toast, parsley, parmesan and 3 tbsp oil in a blender or food processor. Mix in the egg yolk and season with salt and pepper and 1 tsp lemon juice.
3
Heat 2 tbsp oil in a large frying pan and fry the chicken breasts for 4 mins on each side until they are golden brown. Remove from the pan and top with the herb crust. Place in the oven, on the other half of the baking sheet, for the final 10 mins of the potatoes' baking time.
4
Meanwhile, heat 2 tbsp oil in a pan and saute the carrots and onion with 1 tbsp water. Cover and simmer for 5 mins, then add the cabbage and cook for 3 more mins.
5
For the Hollandaise sauce, mix the powder with 1/2 cup cold water in a pan and bring to a boil. Add the cream and bring back to a boil, stirring. Remove from heat and stir in the butter until completely melted. To serve, cut the chicken breasts diagonally and arrange on plates with roasted potatoes and vegetables. Top with Hollandaise sauce.

2707

kcal

Calories

265

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/3 lbs new potatoes, washed and thickly sliced, 9-10 tbsp oil, 3 slices toast, roughly cut, 5 stems parsley, chopped, and more.

Yes, Herb Crusted Chicken With Vegetables And Hollandaise Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Herb Crusted Chicken With Vegetables And Hollandaise Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions