Fried potatoes with chicken bits in French style
-
Energy 421 kJ (101 kcal) 5 %
-
Sugar 0.52 g 1 %
-
Fats 3.11 g 4 %
-
Saturates 0.66 g 3 %
-
Sodium 0.113 g 5 %
% recommended daily amount for adults (Everything about GDA)
Excellent and balanced quick meal, which, according to the video you can handle easily.
Ingredients
| potatoes | as needed | 800 g | 607,6 kcal |
| sunflower oil | 2 tbsp {text:"to taste, use your favourite oil, for us the best is sunflower oil", title: "Which is the best?"} |
14 ml | 116,2 kcal |
| onion | 1 piece | 80 g | 32,9 kcal |
| salt | 1/2 tsp | 4 g | 0,2 kcal |
| garlic | 2 cloves | 10 g | 11 kcal |
| grounded black pepper | 1/8 tsp | 0.5 g | 0 kcal |
| sour cream | 150 - 200 g | 150 g | 149 kcal |
| dijon mustard | 2 tbsp | 40 g | 64 kcal |
| butter | 1 tbsp | 16 g | 117,3 kcal |
| parsley leaves | to garnish | 1 g | 0,1 kcal |
| chicken brest | as needed | 500 g | 525,4 kcal |
Directions
- Fried potatoes with chicken bits in French style starts cooking the potatoes in their skin. If you do not know how to cook, look HERE.
- In the pan pour 2 tablespoons of oil
{text : "to taste, use your favourite oil, for us the best is sunflower oil", title: "Which is the best? "}. Throw in finely chopped onion, and when it starts to turn brown add in chicken breasts, cut into pieces. The temperature throughout all proces should be 120°C. Add 1/2 teaspoon salt and fry until the meat is tender. - To soft meat, add 2 cloves of garlic cut into thin slices, 1/8 teaspoon ground black pepper, and fry for two minutes.
- Stir in sour cream, and a minute later add 2 tablespoons of dijon mustard. If the dijon mustard is salty, add it gradually, so you do not oversalt the dish. Stir well, season with salt if needed, and the sauce is ready.
- In the pan put a tablespoon of butter and fry peeled and sliced potatoes. It is better to see the video. If you do not have an extra large frying pan, fry two portions as well as on the video. The temperature throughout the period should be no more than 120°C, but better only about 100°C not to burn butter.
- On the plate garnish with parsley.
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