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. 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 heatThe 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 sauce:
Stir and bring to a boil, remove from the heat.
Serve chicken with Brussels sprouts, potatoes and sauce.
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