Informations supplémentaires
30 min.
|
598 kcal
|
easy
|
|
Printable version
1. Cook the potatoes
Peel the potatoes and cut them into small cubes. Place in a pot and fill with enough water to cover. Add salt. Bring to a boil and cook 12-15 minutes until tender. Drain. Mash with butter or oil. Add salt and pepper. Keep warm.
2. Setup
Thinly slice the mushrooms. Chop the onion and the parsley. Cut the chicken into cubes.
3. Cook the chicken
Heat a drizzle of oil in a pan over medium-high heat. Cook the chicken for 4-5 minutes. Add salt and pepper. Remove from the pan.
4. Cook the mushrooms
Add 1 tbsp of butter, the mushrooms, onion, flour and the spices to the pan. Cook 3-4 minutes.
5. Put the chicken back
Add 1 2P | 1.5 3P cups of water, the broth cube and the sour cream mixture to the pan. Mix. Return the chicken to the pan and cook for 5-6 minutes over low heat. Add salt and pepper to taste.
6. Plate your dish
Serve the chicken with the potatoes. Garnish with parsley.Place everything in the middle of the table and let everyone serve themselves. Bon appétit!
300gChicken Breast
500gYellow Potato(es)
100gWhite Medium Mushroom
0.5unitYellow Onion(s)
0.5unitFresh Italian Parsley
10gAll-Purpose Flour
60mlSauce Mix (Dijon Mustard,Sour Cream,,)
10gSpice Mix (Paprika,Onion Powder,,)
1unitBeef Broth Cube(s)
What you need
pot, strainer, pan, bowl, potato masher
598 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
52g
17%
fat
11g
17%
cholesterol
206mg
69%
fiber
5g
20%
protein
70g
saturated
4g
20%
sodium
344mg
14%
sugar
5g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg