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RECIPES
| Calories | 177,7 Kcal |
| Fat | 7,9 g |
| of which saturated fat | 3,0 g |
| Carbohydrates | 13,6 g |
| of which sugar | 1,0 g |
| Proteins | 12,8 g |
| Salt | 0,2 g |
| Calories | 177,7 Kcal |
| Fat | 7,9 g |
| of which saturated fat | 3,0 g |
| Carbohydrates | 13,6 g |
| of which sugar | 1,0 g |
| Proteins | 12,8 g |
| Salt | 0,2 g |
Bring water (with a pinch of salt) a boil. Add the potatoes and boil under lid for 15 minutes. Fry the chicken on both sides until it is done; 8-10 min per side at medium heat. Chop chives. In a different frying pan from that of the chicken: When the potatoes are done, remove the water. In the same frying pan as the chicken was fried, add crème fraîche and Dijon mustard. Bring water (with a pinch of salt) a boil. Add the potatoes and boil under lid for 15 minutes. Fry the chicken on both sides until it is done; 8-10 min per side at medium heat. Chop chives. In a different frying pan from that of the chicken: When the potatoes are done, remove the water. In the same frying pan as the chicken was fried, add crème fraîche and Dijon mustard.Cooking step by step
The potatoes I:
The potato is ready when you can easily stick a knife or fork through it. 
The chicken:
Turn chicken and add salt and pepper.
When it is done, remove it from the frying pan without cleaning the pan. 
Mise en place:
Slice garlic.
Clean and cut Brussels sprouts in quarters.
Cut the onion into julienne. 
All in the (other) frying pan:
First, fry Brussels sprouts 3 min approx. Then, add onion and garlic. Fry until golden brown.
Add salt and remove from the heat 
The potatoes II:
Add a splash of olive oil, chives, salt and pepper.
Stir it all together and set aside. 
The sauce:
Stir and bring to a boil, remove from the heat.
Serve chicken with Brussels sprouts, potatoes and sauce. Cooking
step by stepThe potatoes I:
The potato is ready when you can easily stick a knife or fork through it. 
The chicken:
Turn chicken and add salt and pepper.
When it is done, remove it from the frying pan without cleaning the pan. Mise en place:
Slice garlic.
Clean and cut Brussels sprouts in quarters.
Cut the onion into julienne. All in the (other) frying pan:
First, fry Brussels sprouts 3 min approx. Then, add onion and garlic. Fry until golden brown.
Add salt and remove from the heat The potatoes:
Add a splash of olive oil, chives, salt and pepper.
Stir it all together and set aside. The sauce:
Stir and bring to a boil, remove from the heat.
Serve chicken with Brussels sprouts, potatoes and sauce.
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