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RECIPES
| Calories | 238,5 Kcal |
| Fat | 10,9 g |
| of which saturated fat | 3,97 g |
| Carbohydrates | 15,3 g |
| of which sugar | 0,53 g |
| Proteins | 18,4 g |
| Salt | 0,13 g |
| Calories | 238,5 Kcal |
| Fat | 10,9 g |
| of which saturated fat | 3,97 g |
| Carbohydrates | 15,3 g |
| of which sugar | 0,53 g |
| Proteins | 18,4 g |
| Salt | 0,13 g |
Bring water with a pinch of salt to a boil. Fry the chicken on both sides until done; 8-10 min per side over medium heat. Wash and cut kale into pieces of 5 cm approx. In the same frying pan (uncleaned), heat crème fraiche and Dijon mustard. In the pot with potatoes, add tarragon and a dash of oil. Then add the kale and mix everything. Slice chicken fillets and serve over the potato salad. Bring water with a pinch of salt to a boil. Fry the chicken on both sides until done; 8-10 min per side over medium heat. Wash and cut kale into pieces of 5 cm approx. In the same frying pan (uncleaned), heat crème fraiche and Dijon mustard. In the pot with potatoes, add tarragon and a dash of oil. Then add the kale and mix everything. Slice chicken fillets and serve over the potato salad. Cooking step by step
The potatoes I:
Add potatoes and boil covered for 15min approx.
The potatoes are ready when we can stick a knife or fork with ease.
Drain and set aside. 
The chicken:
Season with salt.
When it’s done, remove from the frying pan without cleaning the pan. 
The kale:
Heat a dash of oil in the pan and sauté kale until golden.
Season with salt and set aside. 
The sauce:
Give it a stir so that it mixes well.
When it starts to boil, remove from the heat. 
The potatoes II:
There you have your baby potato salad. 
Your meal:
Finish with the sauce on top. Cooking
step by stepThe potatoes I:
Add potatoes and boil covered for 15min approx.
The potatoes are ready when we can stick a knife or fork with ease.
Drain and set aside. 
The chicken:
Season with salt.
When it’s done, remove from the frying pan without cleaning the pan. The kale:
Heat a dash of oil in the pan and sauté kale until golden.
Season with salt and set aside. The sauce:
Give it a stir so that it mixes well.
When it starts to boil, remove from the heat. The potatoes II:
There you have your baby potato salad. Your meal:
Finish with the sauce on top.
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