Breaded Filet of Chicken with Mashed Broccoli and Chili Butter!

Finally I’ve learned how to make edible mashed broccoli! Before I understood you should mix your broccoli with Philadelphia instead of cream my mash was watery and sad…

So I learned about Philadelphia but it was still bland and flat to taste. Then I realised both cauliflower mash and broccoli mash depend on acid. Half a squeezed lemon cured this problem and I finally have a quick and delicious alternative to mashed potatoes!

The Chili Butter in the recipie is more than enough for 4 persons, but you might as well make extra while you are at it. Flavoured butter freezes well and if you shape it into a samll sausage and wrap it in cling foil you can easily carve a piece when you need one.

Lets go!

This is what you need for 4 servings

Mashed Broccoli

  • 1 bag of frozen broccoli, about 1 pound, or 500 grams
  • about 5 oz  Philadelphia cheese
  • juice (and zest if ecological) from half a lemon
  • butter to taste
  • salt and pepper to taste

Breaded filet of Chicken

  • 4 filets of chicken, I bought some that are flat and fry faster
  • 1 egg
  • about 1 1/3 cups, or 2 dl, of Low Carb “bread crumbs” or almond flour
  • salt and pepper to taste
  • butter or ghee to fry in

Chili Butter

  • 9 oz, or 250 grams butter, room temperature ( soften the butter in 10 second intervalls in the micro if hard from the fridge)
  • 1 chili
  • 2 cloves of garlic
  • 1 handfull of fresh herbs to taste (I had oregano and marjoram sitting on my kitchen counter)
  • 1 tablespoon and maybe some zest from the lemon you are using for the mashed broccoli.
  • some salt

Start with your chili butter. Here you can choose to chop nicely by hand or just throwing things casually into your food processor. I was hungry and choose the latter. At first I tried my small blender but it could not mix in the butter so I changed to my big one.

Taste your chili to determine how hot it is. Most of the heat is in the white walls inside and in the seeds so by taking some or all of that out you can regulate the heat to taste.

Chop chili, garlic and herbs. Add butter, lemonjuice and a little salt. Blend or mix together with a fork. Taste. Put in the fridge while you fix the rest.

 

Now it is time to bread the chicken. You can flatten your filets by banging them with a small, heavy sauce pan and they will fry faster.

Whisk your egg with a fork in a dish. Pour your “bread crumbs” or almond flour on another plate. Sprinkle with salt and peppre and mix with your fingers.

Coat the filets first with whisked egg and then with “bread crumbs/ almond flour. Let them rest and dry a bit for about 10 minutes. This will help the coating to stay on the filets while frying.

 

Boil the broccoli until soft in lightly saltet water while the filets of chicken are resting. If the broccoli is done too soon just let it sit in the hot water to stay warm.

Brown a generous dab of butter or ghee on medium heat in a skillet. Fry the chicken until done and has nice colour. To check if done you can insert a knife into the middle. The juices coming out should be clear.

 

Make the mash while chicken is frying.

Drain the broccoli. Blend in food processor. I did not wash mine inbetween chili butter and mash, I thought the chili butter clinging to the sides would add to the flavour (or maybe I was just plain lazy…).

Add Philadelphia and blend again. Check concistency and add more Philadelphia if needed.  Add butter, salt, pepper, lemon juice and zest to taste.

 

Voila, bon appetit!

 

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