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. First boil jacket potatoes, let them cool in cold water, peel and cut into small cubes.
2. Drain the butter in a non-stick pan. Cut the chicken breast fillets into bite-sized cubes and brown on all sides until light brown. Add the potato cubes and fry them. Turn the temperature down to medium level and add the well rinsed and dried corn. Cut the peppers into small cubes and add to the chicken pan. Add frozen vegetables such as Mexico vegetable pan. Various vegetable scraps that you still want to use are also suitable.
3. Pour in white wine and let it boil down a little. Season the chicken pan with curry, pepper and salt.