Summary

Ingredients

• 400 g potato (s)
• 300 g chicken breast fillet (s)
• 20 g butter
• 1 can corn
• 1 bell pepper (s)
• 1 point vegetables, (Mexican vegetable stir-fry)
• liters ⅛ white wine
• curry
• pepper
• salt

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Instructions

1. Boil potatoes in their skins (unpeeled, known as jacket potatoes) until fork-tender (roughly 15-20 minutes). Cool in cold water, peel, and cut into roughly 2 cm cubes.
2. Melt butter in a non-stick pan over medium-high heat. Cut chicken breast fillets into bite-sized pieces (roughly 3-4 cm) and cook until golden brown on all sides (roughly 8-10 minutes).
3. Add potato cubes to the pan and fry for 3-4 minutes.
4. Reduce heat to medium. Add drained corn, bell pepper cut into roughly 1 cm cubes, and the Mexican vegetable mix.
5. Pour in white wine and simmer for 2-3 minutes to reduce slightly.
6. Season with curry, pepper, and salt to taste. Continue cooking until chicken reaches an internal temperature of 74°C (165°F).