Potato chicken pan with sprouts

Name: Potato chicken pan with sprouts
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1/2 bunch Parsley; 1/2 bunch Chives; 250 g Low-fat curd; 2 TABLESPOONS low-fat milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 kg waxy potatoes; 1 collar (approx. 120 g) Spring onions; 2 red peppers (about 230 g each); 400 g Chicken filets; 3 TABLESPOONS Oil; 50 g Radish sprouts

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1/2 bunch Parsley
1/2 bunch Chives
250 g Low-fat curd
2 TABLESPOONS low-fat milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 kg waxy potatoes
1 collar (approx. 120 g) Spring onions
2 red peppers (about 230 g each)
400 g Chicken filets
3 TABLESPOONS Oil
50 g Radish sprouts

Directions

1
Wash the herbs, dab dry. Pluck parsley leaves from the stalks and chop finely. Cut chives into small rolls. Mix quark, milk and herbs. Season with salt, pepper and 1 pinch of sugar.
2
Cover and put aside. Peel, wash and roughly dice the potatoes. Clean, wash and cut spring onions into rings. Quarter peppers, remove seeds, wash and cut into pieces. Rinse chicken filet, dab dry and cut into strips. Season with salt and pepper. Heat oil in a pan, fry meat in it all around for about 5 minutes. Take out and drain on kitchen paper. Add potatoes to the frying fat and cook for about 20 minutes, turning. Add paprika and spring onions 5 minutes before the end of cooking time.
3
Heat oil in a pan, fry meat in it all around for about 5 minutes. Take out and drain on kitchen paper. Add potatoes to the frying fat and cook for about 20 minutes, turning. Add paprika and spring onions 5 minutes before the end of cooking time. Add fillet strips and sprouts and warm up. Arrange potato chicken pan on plates. Add the herb curd cheese