Ingredients
Balanced for elegant plated service and easy scaling for menu production.
Base recipe = 1 serving.
- 170 g chicken breast
- 120 ml chicken broth
- 60 g onion
- 8 g capers
- 120 g potatoes
- 80 g carrots
- 20 ml extra-virgin olive oil
- 10 g parsley
Method
- Steam the chicken breast gently until cooked through while keeping it moist and tender.
- In a small saucepan, simmer the onion and capers with the chicken broth until the onion becomes soft and aromatic.
- Reduce slightly and blend or whisk into a smooth onion-caper sauce.
- Cook the potatoes and carrots separately until tender, then season lightly.
- Plate the chicken over the sauce and finish with the vegetables, olive oil, and fresh parsley.
Chef’s Note: This is a clean, elegant chicken dish that works beautifully for health-conscious menus, banquet service, and refined lunch or dinner offerings. Keep the steam gentle to protect texture and avoid drying the breast.
| Calories | 385 kcal |
| Fat | 15 g |
| Carbohydrates | 18 g |
| Protein | 40 g |
| Sodium | Moderate — depends on broth and capers used |