Summary

Ingredients

• 1 kg potato (s)
• 500 g leek
• 1 red pepper (s)
• 500 g chicken breast fillet (s)
• 200 ml cream
• 150 g sour cream
• 4 tablespoon mustard
• salt and pepper
• Clarified butter or oil
• 100 g cheese (Emmentaler), rated

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Instructions

1. Peel and quarter the potatoes and cook them until cooked. Meanwhile, cut the leek into rings and the pepper into strips - but clean both beforehand.
2. Cut the chicken breast into bite-sized pieces. Fry in clarified butter or oil until golden brown and pour into a baking dish.
3. Then sauté the leek rings and paprika strips in the frying fat for 3-4 minutes. Also put in the baking dish and mix with the meat.
4. Now make a mixture of the cream, sour cream and mustard. Season this with salt and pepper. Spread the cooked potatoes over the meat mixture and then pour the cream and mustard mixture over them. Finally, sprinkle with the grated Emmentaler cheese.
5. Bake in a preheated oven at 200 ° C for approx. 20 minutes. Serve hot.