Directions
- 1Cut the potatoes into halves and boil them.
- 2Finely chop the garlic.
- 3Chop the sun-dried tomatoes into small pieces.
- 4Grate the parmesan cheese.
- 5Season the chicken breasts with paprika, salt, and black pepper.
- 6Sear the chicken breasts in olive oil until golden brown on each side.
- 7Add the garlic to the pan with the chicken and cook for a short time.
- 8Add the chopped sun-dried tomatoes and the lemon juice.
- 9Stir in the chicken stock.
- 10Add the double cream and bring to a simmer.
- 11Stir in dried oregano and sprinkle with parmesan cheese.
- 12Add the seared chicken breasts to the sauce and coat them thoroughly.
Ingredients
- 4 chicken breasts
- 1 pinch paprika
- 1 pinch salt
- 1 pinch black pepper
- 10 potatoes
- 1 clove garlic
- 1 small bowl sun-dried tomatoes
- 1 lemon
- 50 grams parmesan cheese
- 150 ml chicken stock
- 150 ml double cream
- 1 tsp dried oregano
- 2 tbsp olive oil
Equipment
knifetongsfrying panovengraterwooden boardsmall bowlladle
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