Chicken breast with pea puree

“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

Preparation Time

30-60 mn

Difficulty

Difficult

CAL

250-500 calories

Type of Food

Main dish

Goes with

Limonati by Borjomi tarkhun

Ingredients

Portions :

peas

75 gram

crème

25 gram

white onion

0.5 piece

Garlic

1.5 clove

Salt

1 a pinch

pepper

1 a pinch

Cucumber

50 gram

20 gram

Mint

15 gram

chicken breast

125 gram

rosemary stick

0.5 piece

Butter

25 gram

Dill

25 gram

Oil

75 gram

Lemon

1 gram

small carrot

15 gram

Sugar

15 gram

water

15 gram

step

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

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

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.
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.

Serve

Enjoy!

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