Chicken breast with potatoes in mushroom cream sauce
Ingredients
- 4 Chicken breast fillet
- Cherry tomatoes, to taste
- 100 g mushrooms, fresh
- Leek, to taste
- 400 ml cream
- Salt, to taste
- Pepper, to taste
- Paprika powder, sweet to taste
- Herbs of Provence, at will
Utensils
- pan
- turner
- casserole
- knife
- cutting board
Instructions
- Season the chicken breast fillets with salt, pepper, herbs and paprika.
- Fry in a pan and place in a casserole dish.
- Cut the leeks into rings or smaller.
- Clean the mushrooms, dice finely and sauté in the pan.
- Add the leek and sauté lightly.
- Deglaze with the cream, pepper and salt.
- Spread the creamy mushroom sauce over the fillets.
- Half the cherry tomatoes and add to the meat.
- Bake at 170°C for approx. 30 minutes.
- Serve with baked potato slices and the chicken breast.
