Pan-Seared Chicken Breast with Asparagus and Warm Potato Salad
A hearty yet fresh Slovenian dinner featuring tender pan-seared chicken breast, paired with seasonal asparagus and a warm potato salad dressed with spring onions and fresh parsley.
Ingredients
- Chicken Breast220 g
- Spring Onion20 g
- Olive Oil15 ml
- Lemon0.5 whole
- Salt1 tsp
- Black Pepper0.5 tsp
- Small Potato300 g
- Asparagus150 g
- Fresh Parsley5 g
Instructions
- 1Step 1
Wash and quarter the small potatoes (no need to peel if new potatoes). Place them in a pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook for 10-15 minutes until tender.
- 2Step 2
While potatoes cook, trim the woody ends off the asparagus spears. Slice the chicken breast horizontally to create thinner cutlets, if desired, then season with salt and pepper.
- 3Step 3
Heat 1 tablespoon (15ml) of olive oil in a large skillet over medium-high heat. Add the chicken breast and cook for 5-7 minutes per side, or until golden brown and cooked through. Remove chicken from the pan and set aside.
- 4Step 4
In the same skillet (or a separate pot of boiling water), blanch the asparagus for 2-3 minutes until bright green and tender-crisp. Drain immediately.
- 5Step 5
Finely chop the spring onion and fresh parsley.
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