Grilled potatoes to chicken-vegetable pan

Name: Grilled potatoes to chicken-vegetable pan
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 1 pack of (400 g) Grilled & pan-fried potato "Paprika-Chili (for 2-3 persons); 250 g Chicken filet; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 (350 g) Bag of frozen royal vegetables; 2-3 TABLESPOONS Schmand; 1 Stalk parsley; baking paper

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

1 pack of (400 g) Grilled & pan-fried potato "Paprika-Chili (for 2-3 persons)
250 g Chicken filet
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 (350 g) Bag of frozen royal vegetables
2-3 TABLESPOONS Schmand
1 Stalk parsley
baking paper

Directions

1
Place the potatoes on a baking tray lined with baking paper. Bake in the preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) for 15-20 minutes until golden brown, turning carefully once.
2
Wash the chicken filet, dab dry and cut into larger pieces. Heat oil in a pan. Fry the meat for approx. 4 minutes, turning it, and season with salt and pepper. Add 125 ml boiling water.
3
Add the vegetable mixture without defrosting. Bring to the boil over high heat and cook for approx. 4 minutes, stirring several times. Refine with sour cream, season with salt and pepper. Wash parsley, shake dry and cut into strips.
4
Sprinkle over the vegetables. Arrange potatoes and vegetables on plates.