What we send:

• farm chicken breast
• new potatoes
• spárga
• makó onion
• garlic
• untreated lemon
• fresh parsley
• mustard
• mayonnaise
• chefbag #20 spice mix
• backing sheet
• olive oil
• salt
• pepper

Required tools:

• 2 pcs. pans
• mixing bowl
• oven

Preheat the oven to 200 ° C.

The ingredients may get wet from the steam, the meats may release juice, if you experience this, wipe them dry with a paper towel.

Salt the chicken breasts and smear with the spice mixture. Cut the asparagus into 2-3-centimeter pieces, the onion into articles (then divide into petals), the lemon into articles, and the garlic into small pieces. Tear off the leaves of the parsley.

Heat some olive oil in a pan. On medium heat, stir-fry the potatoes until golden brown (about 10-12 minutes), salt and pepper to taste.

While the potatoes are frying in a mixing bowl, mix together the garlic, mayonnaise, mustard, lemon juice to taste, salt and pepper.

Add the onion and asparagus to the potatoes, fry for another 5-6 minutes. When done, set it aside and keep it warm.

Heat some olive oil in a pan. When hot, put in the chicken breasts and fry on both sides over medium heat for 3-4 minutes. When it has some collor, take them to a baking sheet lined baking tray and bake at 200 ° C for 12-14 minutes.

Put it on a plate of vegetables, lean on the chicken steak, offer the sauce next to it. Sprinkle the plate with parsley leaves.

Enjoy your meal!