Potato chicken pan with Brussels sprouts

AUTHOR
Eunice Scott
DIFFICULTY
very easy
RATING
4.3 3
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 4
  • 750 g baby potatoes
  • 7-10 Tbsp Salt
  • 400 g Brussels sprouts
  • 400 g Chicken filet
  • 7-10 Tbsp Pepper
  • 1-2 TABLESPOONS Oil
  • 200 ml Vegetable broth
  • 1 TABLESPOON grainy mustard
  • 1–2 Splash of lemon juice
  • 5 Stem(s) Dill

Directions

  1. 1

    Peel and wash the potatoes and cook them in boiling salted water for about 15 minutes. Clean, wash and halve the Brussels sprouts and add the last 4-5 minutes to the potatoes.

  2. 2

    Wash the meat, dab dry and cut into large pieces, season with salt and pepper. Heat the oil in a large pan. Fry the meat for 3-4 minutes, turning it over and taking it out. If necessary, add 1 tbsp. oil to the frying fat and heat it up.

  3. 3

    Drain the potatoes and Brussels sprouts and let them evaporate briefly. Fry the potatoes and brussels sprouts in the pan for 6-7 minutes while turning them over. Add the meat. Add stock and bring to the boil. Stir in mustard, simmer briefly, season to taste with salt, pepper and lemon juice.

  4. 4

    Wash the dill, shake dry and pluck the banner. Arrange potato and chicken pan on plates and sprinkle with dill.

Nutrition Facts

KCAL
260 kcal
CARBS
26 g
FATS
4 g
PROTEINS
29 g