A couple of days ago I wrote about the smell of summer….well… the weather has suddenly changed and turned into autumn…I don’t like it at all!
I can’t change the situation, I can only wait for the sun!
In the meantime let’s follow the season… in the kitchen! I don’t know why but this recipe seems to be perfect on a foggy day like this…
preparatione time: 30 min
– Slice very thiny half shallots and sautèè it with 1 tbsp of butter
– Cut 1 big potato into chunks (around 0.6 pund) and put into the pan
– Add some rosmery
– Add vegetable broth.
In the meantime prepare the crumbs:
– mix together 6 tsp of bread crumbes, spicy paprika, garlic powder and 2 tsp of e.v. olive oil.
-Put the chicken breasts into the crumbs and make sure it is all covered by it
– Put the chicken on a no stick pan and grill it….you don”t need to add any extra oil …just make sure to cook it at low heat.
Once the potatoes are softened, purèe it with an immersion blender
Add salt, spice nutmeg, white pepper, and 2 tsp of milk.
Serve the soup with the chicken cut into pieces on it