Chicken breast with pea puree
30-60 Min
Light dish
201-500 Kcal

“I was born on April 8, 1998. I graduated from Georgian Technical University with a degree in PR. I work as a manager in the restaurant Sharbati. My passion for cooking started from my childhood, when my grandmother used to involve me in the preparation of the dishes and explained every detail to me. I was always happy with the result. After I became interested in the art of cooking, I realized that it is a thing that makes me happy, excited and gives me feeling of pleasure at the same time. That’s why culinary holds a honorable place in my life” - Salome Patsia

150 150 gr. peas
50 50 gr. cream
1 1 piece white onion
3 3 clove garlic
1 1 рinch salt
1 1 рinch pepper
100 100 gr. cucumber
40 40 gr. sour cream
30 30 gr. mint
250 250 gr. chicken breast
1 1 piece rosemary
50 50 gr. butter
50 50 gr. dill
150 150 gr. oil
2 2 gr. lemon
30 30 gr. small carrot
30 30 gr. sugar
30 30 gr. water
step 1
Marinate 250 grams of chicken breast in lemon juice, pepper and salt. Chop onion and fry slightly in oil, add 150 grams of peas in 5 minutes, also 50 grams of cream in 5 minutes, bring to a boil, blend, add pepper / salt to taste and pour the mass through a sieve.
step 2
Meanwhile, cut 100 grams of cucumber, mix 40 grams of sour cream, 30 grams of mint, 1 clove of garlic, lemon juice, pepper and salt to taste, blend everything together and pour through a sieve. Put 50 grams of dill in a blender, add 50 grams of oil and blend for 7 minutes, strain the obtained mass with a special cloth and keep the oil.
step 3
Pour 30 grams of water on the pan, mix 30 grams of sugar and 30 grams of lemon juice, put 3 pieces of carrots and cook until the liquid dries and the carrots are caramelized. Place the chicken breast on a preheated oiled pan. It is important that there is only a little oil (just for soaking the pan). Fry the chicken breast on both sides for 2-2 minutes, add 50 grams of butter to the pan, two cloves of garlic and rosemary branch, pour the obtained fat intensively on the chicken fillet to make a fat bath and let the hot fat penetrate deeply. As soon as we notice that the chicken breast is fried, take it out and rest for 5 minutes.
step 4
To assemble the dish, we put pea puree on a plate in a circle, we put 3 pieces of chicken breast in the middle, and pour cucumber and mint sauce around it. We make fennel oil dots on the sauce and top with few boiled peas, then we put caramelized carrots on the chicken pieces and the dish is ready.

How To Serve