Chicken breast with cocktail sauce
2 servings
15 minutes
Chicken breast with cocktail sauce is a simple yet sophisticated recipe inspired by American cuisine. Tender chicken fillet fried in a mix of butter and olive oil achieves a golden crust and rich flavor. A blend of ground peppers and fresh thyme enhances the meat's natural aroma. The cocktail sauce—a harmonious mix of mayonnaise and chili sauce—adds a bright, slightly spicy note to the dish. Serving it on fresh iceberg lettuce leaves adds freshness and makes the dish light and airy. This recipe is perfect for a quick dinner or a stylish appetizer, impressing with its simplicity and expressive taste.
1
Heat two types of oil in a pan.
- Olive oil: 1 tablespoon
- Butter: 15 g
2
Cut the fillet into steaks and fry on high heat for 2-3 minutes.
- Poussin (spring chicken) breast fillet: 400 g
3
Add salt and pepper.
- Sea salt: to taste
- Ground pepper blend: to taste
4
For the sauce, put mayonnaise in a bowl.
- Mayonnaise: 1.5 tablespoon
5
Add to the chili sauce.
- Chili sauce: 1.5 teaspoon
6
Mix thoroughly.
7
Flip the chicken, season with salt and pepper again, add thyme, and fry for another 2-3 minutes.
- Sea salt: to taste
- Ground pepper blend: to taste
- Thyme: 1 sprig
8
Flip again. Cover with a lid, set the heat to below medium, and simmer for about 5 more minutes.
9
Place salad leaves on a plate and add chicken.
- Iceberg lettuce: to taste
10
Dress with sauce and serve.
