Chicken pan with new potatoes, asparagus and cream cheese melt

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the chicken breasts and pat dry. Cut fillets with a sharp knife with skin from the bone. Cut the fillets in half. Wash potatoes thoroughly and cut in half. Peel onions and dice very finely. Wash asparagus, cut off woody ends. Depending on the length, cut the stalks in half if necessary. Washing tomatoes

2. 2

   Heat 2 tablespoons of oil in a large frying pan. Place the meat in the pan with the skin side down. Fry for about 12 minutes, turning the meat well. Season with salt and pepper and remove. Heat 1-2 tbsp. oil in the frying pan, add potatoes and fry well while turning. Fry over medium heat for about 10 minutes, turning. Add onions and fry briefly. Season with salt and pepper

3. 3

   Add asparagus and mix with the potatoes. Deglaze with stock, bring to the boil, cover and cook for 15-20 minutes. After 5-10 minutes, place the meat on the potatoes with the skin side facing upwards. About 5 minutes before the end of the cooking time, add the tomatoes, cover and continue cooking

4. 4

   Mix cream cheese and cream. 1-2 minutes before the end of the cooking time, use a tablespoon to spread the cream as a blob on the pan. Cover and allow to melt briefly. Wash parsley, shake dry and chop the leaves finely. Arrange the pan sprinkled with parsley

Nutrition Facts

KCAL
650 kcal

CARBS
32 g

FATS
34 g

PROTEINS
51 g