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Flavored butter:

  • 1 stick of butter (110g)
  • 2 sprigs of fresh rosemary
  • 2 sprigs of fresh thyme
  • 6 sprigs of fresh parsley
  • ½ teaspoon of salt (3 g)
  • Black pepper to taste

Chicken and vegetables:

  • 250 g of baby potatoes, halved
  • 1 carrot, roughly chopped
  • ½ Sun King broccoli, in pieces
  • 1 red onion, roughly sliced
  • 10 multi-colored cherry tomatoes
  • 5 Roasted Chicken Breast fillets

Sauce:

  • 1/2 stick of butter (50g)
  • 1 tablespoon of wheat flour (15g)
  • 1 cup of white wine (250ml)
  • Pepper mix to taste
  • Salt to taste


  • Mix all the flavored butter ingredients in a bowl and set aside at room temperature.
  • Mix the potato, the carrot, the broccoli, the onion, the tomatoes and ⅔ of the flavored butter. Bake at 180 °C/356 °F for 10 minutes. Add the Roasted Chicken Breast fillets and the remaining flavored butter. Bake for another 10 minutes.
  • Cook the butter and the flour for the sauce in a skillet over medium heat for a minute. Add the wine and cook until it thickens. Finish with a pepper mix and salt and serve with the fillets.

you can also cook the vegetables and Roasted Chicken Breasts in an air fryer at 180
°C/356 °F for 20 minutes for the vegetables and then add the Roasted Chicken Breasts for
another 10 minutes.


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