Fried chicken with cream sauce, roasted potato and crispy salad

Making your own cream sauce is not difficult, but it is so much better than buying a finished one. Try serving it for chicken and roasted potatoes - heavenly good!

ingredients

4 servings

Roasted Potatoes

1 kg of potato (s)
2 tablespoons olive oil
1 teaspoon salt
2 krm black pepper

Chicken

600 grams of chicken fillet (s)
2 krm salt
1 krm black pepper
1 tbsp Food & Baked butter

Salad

250 grams of cherry tomatoes
0.5 st cucumber (s)
1 st peppers (OR)
70 grams of salad mix
1 tbsp olive oil
0.5 tbsp white wine vinegar
2 krm salt
1 krm black pepper

Sauce

1.5 tbsp cornstarch
2 cups whipped cream
2 dl milk
1 teaspoon of Chinese soy
0.5 tsp salt
1 krm white pepper

Cooking

Roasted Potatoes

1. Set the oven to 225 degrees.
2. Halve the potato and place on a plate. Stir in olive oil, salt and pepper.
3. Roast the potato in the center of the oven for about 30 minutes.

Chicken

1. Season the chicken fillets with salt and pepper.
2. Melt butter in a tractor pan and fry the chicken fillets on high heat for 1-2 minutes per side.
3. Lower the heat to the plate to low heat, place the lid on the tractor pan and allow the chicken to fry clearly, about 10 minutes.
4. Place the chicken on a cutting board when it is cooked.

Salad

1. Halve tomatoes and diced cucumber and pepper.
2. Mix the vegetables with lettuce in a bowl. Stir in olive oil, white wine vinegar, salt and pepper.

Sauce

1. Whisk out the cornstarch in cream in a bowl.
2. Add the cream mixture, milk, soy and white pepper to the pan as the chicken is fried. Boil the sauce and simmer for 2 minutes.
3. Cut the chicken into slices and serve with the roasted potato, cream sauce and salad.

Comments

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