Slow-Cooked Chicken Breast with Bok Choy and Romaine Lettuce
Autor: Andrii M.
- Laska wanilii2 szt.23 kcal
- Makaron jajeczny162 g622 kcal
- Natka pietruszki1 pęczek18 kcal
- Pak choi2 szt.78 kcal
- Pierś z kurczaka272 g326 kcal
- Sałata rzymska1 główka51 kcal
- Smalec drobiowy16 g144 kcal
- Sól morska3 g0 kcal
- Szczypiorek1 pęczek9 kcal
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Tender chicken breast paired with bok choy and romaine lettuce and egg noodles, finished with parsley and chives and a hit of vanilla pod. 1. Pat the chicken breast dry and season with sea salt, vanilla pod. 2. Heat chicken fat (schmaltz) in a heavy pan and grill the chicken breast until it develops a deep golden crust, about 21 minutes. 3. Add bok choy and romaine lettuce to the pan and cook until just tender, stirring in parsley and chives for fragrance. 4. Cook the egg noodles separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.