Small potatoes with Frankfurt sauce, tomato salad and chicken breast

Name: Small potatoes with Frankfurt sauce, tomato salad and chicken breast
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 400 g cherry tomatoes; 2 small onions; 1/4 collar Chives; 6 TABLESPOONS Wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 4 TABLESPOONS Olive oil; 1.2 kg baby potatoes; 4 Chicken filets (à approx. 175 g); 1 collar mixed herbs for Frankfurt Green Sauce; 3 TABLESPOONS ripened cream; 3 TABLESPOONS Salad mayonnaise (50 % fat); 3 TABLESPOONS Milk

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

400 g cherry tomatoes
2 small onions
1/4 collar Chives
6 TABLESPOONS Wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
4 TABLESPOONS Olive oil
1.2 kg baby potatoes
4 Chicken filets (à approx. 175 g)
1 collar mixed herbs for Frankfurt Green Sauce
3 TABLESPOONS ripened cream
3 TABLESPOONS Salad mayonnaise (50 % fat)
3 TABLESPOONS Milk

Directions

1
Wash and halve the tomatoes. Peel onions and cut into fine strips. Wash chives, shake dry and cut into fine rolls. Season 3 tablespoons of vinegar with salt, pepper and a little sugar. Fold in 3 tbsp. olive oil. Mix the tomatoes, onions, chives and vinaigrette and leave to stand
2
Peel and wash the potatoes and cook them in boiling salted water for about 20 minutes. Wash the chicken fillets and pat them dry. Heat 1 tablespoon of olive oil in a frying pan. Fry the chicken fillets for 10-12 minutes while turning. Remove from the pan, season with salt and pepper
3
Wash the herbs, shake dry and, except for something to garnish, pluck leaves from the stems. Chop the herbs to 1/4. Mix sour cream, mayonnaise and milk and chop the chopped herbs finely with a blender. Season to taste with salt, pepper, sugar and 3 tbsp. vinegar
4
Drain the potatoes. Arrange chicken fillets, potatoes and sauce on plates and garnish with the remaining herbs. Add tomato salad