Piščančji Fillet z Beluševo Solato in Polento
A light yet satisfying lunch featuring pan-fried chicken breast, a fresh spring salad with seasonal asparagus, radishes, and mixed greens, complemented by creamy polenta. A perfect dish for April's bounty in Slovenia.
Ingredients
- Chicken Breast180 g
- Spring Onion10 g
- Olive Oil15 g
- Vinegar10 ml
- Polenta45 g
- Asparagus150 g
- Mixed Greens50 g
- Radishes30 g
Instructions
- 1Step 1
Step 1: Bring 200ml of water to a boil in a small saucepan. Gradually whisk in the polenta, reduce heat to low, and cook for 5-7 minutes, stirring frequently, until thickened. Season with a pinch of salt.
- 2Step 2
Step 2: While polenta cooks, trim the tough ends off the asparagus. Slice the chicken breast into cutlets or strips. Thinly slice the radishes and spring onion.
- 3Step 3
Step 3: Heat 10g of olive oil in a non-stick pan over medium-high heat. Season chicken breast with salt and pepper and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove chicken and set aside.
- 4Step 4
Step 4: In the same pan, add the asparagus and sauté for 3-5 minutes until tender-crisp. For the salad, combine mixed greens, sliced radishes, and spring onion in a bowl. Drizzle with 5g of olive oil and vinegar, toss to combine.
- 5Step 5
Step 5: Serve the cooked chicken and asparagus alongside the polenta and fresh salad.
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