Equipment
Ingredients
Main
- ½ chicken breast, raw
- 30 ml olive oil
- 3 g chervil, chopped
- 1 g salt
- ½ g black pepper, freshly ground
- 100 g broccoli, trimmed into florets
- 7 ml lemon, juice only
- 3 g dill, fresh leaves
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 562 kcal
- Protein
- 34 g
- Carbohydrates
- 8 g
- Fat
- 44 g
- Fiber
- 3 g
- Sugar
- 2 g
- Sodium
- 520 mg
- Saturated Fat
- 8 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 28 g
- Polyunsaturated Fat
- 6 g
- Cholesterol
- 96 mg
- Potassium
- 699 mg
- Calcium
- 77 mg
- Iron
- 2.5 mg
- Magnesium
- 63 mg
- Phosphorus
- 332 mg
- Zinc
- 1.7 mg
- Vitamin A
- 91 mcg
- Vitamin C
- 98 mg
- Vitamin D
- 0.6 mcg
- Vitamin E
- 5.5 mg
- Vitamin K
- 170 mcg
- Vitamin B6
- 1.0 mg
- Vitamin B12
- 0.5 mcg
- Thiamin
- 0.16 mg
- Riboflavin
- 0.27 mg
- Niacin
- 15.6 mg
- Folate
- 80 mcg
- Water
- 205 g
Sources: USDA FoodData Central
Method
Flatten the chicken breast to a uniform thickness of 1cm (0.5 inches) using a meat tenderiser or the base of a heavy saucepan.
Place the chicken in a glass bowl and mix with 15ml (1 tablespoon) of olive oil and the chopped chervil. Season with salt and black pepper.
Boil the broccoli in salted water for 1 minute. Drain and immediately submerge in cold water. Drain again and pat thoroughly dry with a kitchen towel.
Heat the griddle pan over high heat. Cook the chicken for 3-4 minutes per side until the internal temperature reaches 74°C (165°F).
Coat the blanched broccoli in the remaining 15ml (1 tablespoon) of olive oil. Place on the hot griddle for 1-2 minutes until tender and slightly charred.
Arrange the grilled broccoli on a plate and place the chicken on top. Apply the lemon juice and garnish with fresh dill.
Chef's Notes
- For even cooking, ensure the chicken breast is uniformly flattened. This also allows for better searing and grill marks.
- Don't overcook the broccoli during blanching. The goal is to tenderize it slightly before charring, preserving its vibrant color and slight crispness.
- Chervil has a delicate flavor that can be diminished by heat. Add it to the chicken marinade just before cooking, and consider reserving some fresh chervil for garnish.
- A cast-iron griddle pan is ideal for achieving good char marks on both the chicken and broccoli. Ensure it's properly preheated for optimal results.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Reheat in a skillet over medium heat until the chicken reaches an internal temperature of 74°C/165°F.
Troubleshooting
Chicken is dry and tough
Cause: The meat was overcooked or not flattened evenly.
Fix: Slice thinly and serve with extra lemon juice or oil to add moisture.
Prevention: Ensure uniform thickness before cooking and use a meat thermometer to pull exactly at 74°C/165°F.
Broccoli is soggy
Cause: Broccoli was not dried properly after blanching or was over-boiled.
Fix: Cannot be fixed
Prevention: Strictly adhere to the 1-minute blanching time and pat dry thoroughly with kitchen towels.
Cultural Context
Chervil, a delicate herb with a subtle anise flavor, is a staple in French cuisine, often used to brighten dishes. This recipe reflects a classic French approach to simple, fresh ingredients, highlighting the natural flavors of chicken and vegetables with minimal fuss.
