Paprika potatoes with chicken and zucchini

Name: Paprika potatoes with chicken and zucchini
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg new potatoes; 4 TABLESPOONS Oil; 4 Chicken fillets (approx. 150 g each); 2 green zucchini; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar Chives; 5 Stem(s) Chervil; 1 TABLESPOON Sweet peppers; 250 ml Vegetable broth (instant); 3 TABLESPOONS sauce thickener

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 kg new potatoes
4 TABLESPOONS Oil
4 Chicken fillets (approx. 150 g each)
2 green zucchini
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar Chives
5 Stem(s) Chervil
1 TABLESPOON Sweet peppers
250 ml Vegetable broth (instant)
3 TABLESPOONS sauce thickener

Directions

1
Wash the potatoes and boil in water for about 15 minutes. Drain, rinse and peel. Cut potatoes in half. Heat 2 tablespoons of oil in a pan. Fry the potatoes for 8-10 minutes at medium heat until golden brown.
2
Meanwhile wash the chicken fillets, dab dry and season with salt and pepper. Heat 2 tablespoons of oil in a frying pan and fry the fillets in it over medium heat for about 10 minutes while turning. Clean, wash and slice the zucchini.
3
Wash the herbs, dab dry and cut the chives into fine rolls. Pluck the chervil from the stalks, except for a little to garnish. Dust the potatoes with paprika, season with salt and pepper, roast briefly, remove and keep warm.
4
Deglaze frying pan with broth, bring to the boil. Simmer for about 5 minutes, thicken with sauce thickener and season with pepper, bring to the boil again. Remove meat from the pan and keep warm. Sauté zucchini slices in cooking fat and season with salt and pepper.
5
Turn the chicken fillets in the herbs, cut diagonally into three pieces and arrange on plates. Spread the potatoes and zucchini slices on the plates and add some sauce. Sprinkle with some paprika and garnish with chervil.