Chicken pan with herb cream

Name: Chicken pan with herb cream
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 500 g Chicken filet; 750 g potatoes, 2 tablespoons oil; 7-10 Tbsp salt, white pepper; 2 Leek sticks (leek); 1 can(s) (425 ml) Corn grains; 1/2 bunch Parsley; 1 collar Chives; 150 g Sour cream or sour cream; 7-10 Tbsp Sweet peppers

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

500 g Chicken filet
750 g potatoes, 2 tablespoons oil
7-10 Tbsp salt, white pepper
2 Leek sticks (leek)
1 can(s) (425 ml) Corn grains
1/2 bunch Parsley
1 collar Chives
150 g Sour cream or sour cream
7-10 Tbsp Sweet peppers

Directions

1
Wash the meat and cut into thin slices. Peel, wash and quarter potatoes
2
Heat 1 tablespoon of oil in a large frying pan. Brown the meat in it thoroughly. Season with salt and pepper, remove
3
Heat 1 tablespoon of oil in the frying fat. Fry the potatoes for approx. 20 minutes, turning them until golden brown. Salting
4
In the meantime clean, wash and cut the leek into rings. Fry for about 10 minutes. Drain the corn. Add meat and heat up for about 5 minutes
5
Wash the herbs and, except for a little parsley for garnishing, cut finely. Mix with sour cream. Season to taste with salt, pepper and paprika. Arrange the chicken pan with herb sour cream. Garnish with the rest of the parsley
6
If you like it more "saucy", you can add an additional 1 pack of chunky tomatoes. Season to taste and possibly round off with sugar.