Chicken breasts with sugar snaps and half potatoes with skin


Serves 4

400g Ardo Sugar snaps,
12 Ardo half potatoes with skin,
4 chicken breasts of 120g each,
2 teaspoons Ardo chopped parsley,
2 tablespoons of olive oil,
1 tablespoon of grilled almond slices

Balsamic vinegar sauce:

1 tablespoon Ardo chopped shallots,
1 teaspoon Ardo chopped garlic,
1 glass of red wine,
2 tablespoons of balsamic vinegar,
1 pinch of sugar,
10g butter,
1 teaspoon flour,
salt & pepper

Butter & herbs sauce :

2 teaspoons Ardo chopped parsley,
1 teaspoon Ardo chives,
50g of butter,
1 tablespoon of lemon juice,
salt & pepper


Gluten, Milk, Nuts, Sulphite


  1. Gently bake the chicken breasts until they are golden-brown and tender. Keep them warm.
  2. Boil the sugar snaps in salted water, leaving them slightly crunchy. Drain the sugar snaps and sauté them with olive oil.
  3. Heat the half potatoes with skin in the oven.
  4. Make the balsamic vinegar sauce : heat the butter, add the shallots and the garlic, leave on the heat for 2 minutes. Add the flour and heat for another two minutes. Add the red wine, salt and pepper according to your taste. Leave to stand until it comes to the boil and then add the balsamic vinegar and the sugar.
  5. For the herb sauce: melt the butter and mix all the ingredients of the sauce together, put the mix into the refrigerator to cool down. Just before serving the dish, you can reheat the butter & herbs sauce and pour it over the half potatoes with skin.
  6. Cut the chicken breasts into slices. Put the balsamic vinegar sauce on the plate and dress the slices of chicken on it.
  7. Arrange the sugar snaps and the half potatoes with skin, dressed with some herbs sauce, on the plate. You can sprinkle some grilled almond slices and parsley on top.
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