Creamy Pepper Chicken and Crushed Oven Potatoes - Gräddig pepparkyckling och krossad ugnspotatis

CREAMY PEPPER CHICKEN AND CRUSHED

OVEN POTATOES

Gräddig pepparkyckling och krossad ugnspotatis

Serves 4

1 lb 5 oz chicken breast fillets

1 onion

1 tablespoon butter

salt

0.8 cup heavy cream

0.4 cup water

1 tablespoon concentrated

chicken fond

0.4 cup creme fraiche

2 tablespoons chili sauce

1 tablespoon rosé pepper

1 teaspoon green peppercorns

9 cherry tomatoes

Decoration:

2 tablespoons chopped parsley

rosé pepper

green peppercorns

Crushed potatoes:

2.2 lbs potatoes

4 tablespoons olive oil

2 garlic cloves

1.7 oz grated Parmesan cheese

salt, pepper

Split each chicken fillet lengthwise. Peel and chop the onion. Brown the chicken on both sides in a frying pan with butter, add onion and sauté some more. Flavor with salt and transfer to an oven-proof pan. Add cream, water, chicken fond, creme fraiche and chili sauce in the frying pan and bring to a boil. Stir in the crushed rosé pepper and green pepper and pour the sauce over the chicken. Add split tomatoes. Cook in the oven at 392F until the chicken is done, approx 20 minutes.

Crushed potatoes:

Boil the potatoes until almost ready, pour off the water and steam it dry. Place on a baking plate and press them with a fork so that they break slightly. Crush the garlic cloves and mix with the potatoes. Drizzle with oil, sprinkle with cheese and flavor with salt and pepper. Cook in the oven at 392F until colored, about 15 minutes.

Serving:

Sprinkle the chicken with parsley and some extra crushed peppercorns. Serve with the potatoes and vegetables of your choice.

Enjoy!

Bella