Dutch creamy chicken with sauteed potatoes
Great easy mid week meal
Servings 2 people
Equipment
- 1 Saucepan
- 1 Large frying plan
- 1 Chef Knife
Ingredients
- 2 Chicken breasts
- 500 g Potatoes (Morris piper)
- 200 ml Chicken stock
- 150 ml Oatly whippable cream (or standard double cream)
- 25 g Flora plant butter (or 2 tbsp Olive oil)
- 1 tbsp Chopped Thyme
- 1 tbsp Chopped Rosemary
- 1 tbsp Dijon Mustard
- Salt and Pepper
Instructions
Step 1 – prepare the potatoes
- Wash & peel the potatoes. Then add to a saucepan filled with cold water. Bring to the boil and boil for 10 minutesDrain and let cool ( you can even do this a day before and store in a fridge)
Step 2 - prepare the sauce
- Chop the rosemary and thyme into small parts
- Then combine the chicken stock, cream, rosemary and thyme
Step 3 – prepare the chicken
- Slice the chicken breasts into thin slices and cover with salt & pepper(Alternatively you can simply use them whole but takes a bit longer to fry)
Step 4 – fry the chicken
- Melt the Flora plant butter in a frying pan and fry the chicken until it’s cooked and golden on all sides
- Remove from the frying pan and keep warm (I just use a bowl and cover it with a small plate)
Step 5 – make the sauteed potatoes.
- Slice the potatoes into thin slices (you can do this even just before step 2 above.Then add them into the frying plan used to fry the chicken and sautee on both sides.When nice and brown remove and keep warm (easiest option is in an tray in an oven at 70 degree celcius
Step 6 – finalise the dish
- Add the chicken back into the frying planAnd pour over the sauce – simmer for 5 to 10 minutes until nice a thick
- Put the chicken, sauteed potatoes on a plan and pour over the sauce.
Video
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