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RECIPES
| Calories | 198,9 kcal |
| Fat | 6,3 g |
| of which saturated fat | 2,4 g |
| Carbohydrates | 11,9 g |
| of which sugar | 0,9 g |
| Proteins | 9,6 g |
| Salt | 0,1 g |
| Calories | 198,9 kcal |
| Fat | 6,3 g |
| of which saturated fat | 2,4 g |
| Carbohydrates | 11,9 g |
| of which sugar | 0,9 g |
| Proteins | 9,6 g |
| Salt | 0,1 g |
Preheat oven to 225°C, heat above and below. Heat a dash of oil and 1/3 of the butter in a frying pan. Sauté potato and onion until golden brown, 4-5 min. In a cup, mix the remaining butter with garlic, sage, a pinch of salt, and a little black pepper. Cut each chicken breast into 2-3 thinner fillets. Cut tomato into pieces according to your preference. Serve chicken with Lyonnaise potatoes, sage butter, and tomato salad. Finish with a sprinkle of parsley. Preheat oven to 225°C, heat above and below. Heat a dash of oil and 1/3 of the butter in a frying pan. Sauté potato and onion until golden brown, 4-5 min. In a cup, mix the remaining butter with garlic, sage, a pinch of salt, and a little black pepper. Cut each chicken breast into 2-3 thinner fillets. Cut tomato into pieces according to your preference. Serve chicken with Lyonnaise potatoes, sage butter, and tomato salad. Finish with a sprinkle of parsley. Cooking step by step
Mise en place:
Slice onion and potato thinly with a knife or mandolin.
Chop parsley and mince garlic.
Dissolve chicken broth in half a glass of hot water. 
The Lyonnaise potato:
Add chicken broth. Let boil until absorbed, about 5 min.
Season with salt and pepper.
Transfer to a baking dish and bake until tender when pierced with a fork, about 15 min. 
The sage butter:
The chicken:
Season with salt.
Prepare three shallow dishes with cornstarch in the first one, beaten egg in the second, and panko breadcrumbs in the third.
Coat the chicken first in cornstarch, then egg, and finally panko breadcrumbs.
Heat a dash of oil in a frying pan and fry on both sides until fully cooked. (The juice should run clear when pierced, not pink.) 
The tomato salad:
Mix with (almost all of) the parsley, a dash of oil, and season with salt and pepper. 
Your meal:
Cooking
step by stepMise en place:
Slice onion and potato thinly with a knife or mandolin.
Chop parsley and mince garlic.
Dissolve chicken broth in half a glass of hot water. 
The Lyonnaise potato:
Add chicken broth. Let boil until absorbed, about 5 min.
Season with salt and pepper.
Transfer to a baking dish and bake until tender when pierced with a fork, about 15 min. The sage butter:
The chicken:
Season with salt.
Prepare three shallow dishes with cornstarch in the first one, beaten egg in the second, and panko breadcrumbs in the third.
Coat the chicken first in cornstarch, then egg, and finally panko breadcrumbs.
Heat a dash of oil in a frying pan and fry on both sides until fully cooked. (The juice should run clear when pierced, not pink.) The tomato salad:
Mix with (almost all of) the parsley, a dash of oil, and season with salt and pepper. Your meal:
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