Summary

Ingredients

• 750 g boneless chicken breasts
• 1 tablespoon flour
• 4 tablespoon oil
• liter ⅛ chicken broth
• 1 tablespoon savory, chopped
• 200 g whipped cream
• pepper
• salt
• 500 g beans (princess beans)
• 1 tablespoon savory, chopped
• salt
• pepper
• 500 g potato (s), boiled, from the day before
• 3 tablespoon clarified butter
• 1 tablespoon parsley
• 1 onion (s), chopped
• some butter for the beans

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Instructions

1. Cut the meat into bite-sized strips and dust with the flour. In a pan in hot oil, fry the meat in portions over medium heat until light brown. Take the meat out of the pan and keep it warm. Pour the chicken stock into the pan and bring to the boil along with the meat stock. Now reduce the broth to about two tablespoons of liquid. Then add 1 tablespoon of chopped savory and the cream. Return the meat to the pan. Heat everything a little more and, if necessary, season with salt and pepper.
2. Remove the ends of the beans and cook in salted water until they are firm to the bite, then drain. Leave the butter out in a saucepan. Now add the drained beans and cover evenly with the melted butter while shaking. Season to taste with 1 tablespoon of savory, salt and pepper.
3. Drain the clarified butter in a pan and steam the chopped onion in it until translucent. Cut the potatoes into cubes and add them to the pan. Add the parsley and fry everything for about 10 minutes.
4. Arrange everything on plates and serve immediately.