Roasted root vegetables and breaded chicken with garlic and Parmesan sauce
Gluten-free oven-baked root vegetables and breaded chicken with garlic and Parmesan sauce
In this recipe, crispy breaded chicken is accompanied by oven-roasted root vegetables and a spicy cream sauce. A delicious dish to serve all year round!
Servings
6
servingsIngredients
- Breaded chicken
400-500 g chicken tenderloin
2 pcs eggs
spices e.g., chicken seasoning, paprika, pepper, salt
- Castike
1 tbsp oil or butter
1 pcs onion
4 pcs garlic cloves
2 dl cream
50 g Parmesan cheese
0.5 pcs chicken stock cube
1-1.5 dl water
according to taste according to salt and black pepper
1 tbsp chopped parsley
- Roasted root vegetables
400 g carrots
1 kg potatoes
200 g turnip
2 pcs red onions
2 pcs garlic cloves
2 tbsp oil
salt
pepper
Provençal herb seasoning mix
Preparation
- Wash and chop the root vegetables and peel the rutabaga. Chop the potatoes into large pieces, then the carrots and finally the rutabaga into the smallest pieces. This way, they will all cook at the same time. If you are using sweet potatoes, peel them and cut them into large pieces. Chop the onion into fairly large pieces and crush the garlic with the flat side of a knife.
Transfer everything to a baking sheet, drizzle with oil, add the spices, and toss to combine. Bake in the oven at 200 degrees Celsius for about 20-30 minutes. The baking time depends on the size of the root vegetables, so check for doneness with a fork. - Add oil or butter to the pan. Add the chopped onions and garlic and sauté over medium heat. Add the cream and seasonings and simmer the cream gently until thickened. When the cream begins to thicken, add water, chicken stock cube, and grated Parmesan cheese. While the sauce is simmering, you can bread and fry the chicken.
- Put the rice flour, buckwheat groats, and eggs in separate bowls. Break up the eggs and add the seasonings to the rice flour.
- Dip the chicken fillets in egg, then rice flour, egg again, and finally buckwheat bran. Do not press the bran onto the fillets. Repeat for all chicken fillets. Heat plenty of oil in a pan. Fry the chicken on both sides until crispy and golden brown.
- If the vegetables are ready before the chicken, turn off the oven before they are completely cooked. This will keep them warm without making them too soft. When the chicken is ready, check the consistency of the sauce and add more water if necessary. Serve!
