Chicken Breast with Cranberry Sauce, Beans and Mashed Potatoes
800 g potatoes, peeled and in equal pieces
400 g Haricots verts, trimmed
250 g Bimi
1 clove of garlic
250 g cranberries
3 sprigs of rosemary
150 ml red wine
2 tbsp balsamic vinegar
150 ml vegetable stock
50 ml soy sauce
Salt, pepper and olive oil
What to do
Put the potatoes in a pan with a layer of salted water and cook for 20 minutes until soft and tender.
Meanwhile, bring a pan of water with a pinch of salt to the boil. Blanch the vegetables in it for five minutes until tender. Rinse cold.
Finely chop the garlic.
Put the cranberries with two sprigs of rosemary, red wine, balsamic vinegar and vegetable stock in a saucepan and bring to the boil. Let it boil down to a thick sauce. Season to taste with salt and pepper.
Mash the potatoes into a puree with the soy cuisine. Season with salt and pepper.
Chop the rest of the rosemary finely. Heat a frying pan with some oil and fry the vegetables with the garlic and rosemary for five minutes.
Finally, heat some olive oil in a frying pan and fry the Vivera chicken fillets in it for 3 minutes per side until golden brown. Sprinkle with salt and pepper and serve with the mashed potatoes, vegetables and cranberry sauce.
Plant Chicken Breast Style
Heat oil in the pan. Fry at medium heat 7 minutes and turn regularly.