Crispy Chicken With Potatoes In Broccoli Sauce - cooking recipe

Ingredients

800 g new potatoes, halved
400 g broccoli, cut into florets
30 g butter
60 g plain flour
250 ml semi skimmed milk
500 g chicken fillets
2 medium eggs
125 g cornflakes, crushed
3-4 tbsp oil
2 tbsp toasted almond flakes

Preparation

Cook the potatoes in boiling salted water for about 15 minutes then drain and set aside. Cook the broccoli in 2 cups boiling salted water for 5 minutes then drain and reserve 1 cup of the cooking liquid.
For the sauce, heat the butter in a pan and stir in 1/4 cup flour. Add the reserved water and milk stirring with a whisk and bring to a simmer. Season with salt and pepper and simmer for 5 minutes until thickened then set aside.
To make the chicken, cut the chicken breasts into 12 pieces then place each piece between plastic wrap and use a mallet to flatten into circles. Beat the eggs in a large dish and season with salt and pepper. Dredge the chicken in the remaining flour then dip in the beaten eggs and finally coat with the crushed cornflakes.
Heat the oil in a frying pan and fry each piece of chicken for about 5 minutes on each side until golden brown and crispy. Add the potatoes and broccoli to the sauce and reheat. Serve with the chicken and garnish with toasted almonds.