Light Farmer`s Pan with Chicken Breast
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g potato (s), peeled, diced
- 200 g Brussels sprouts, steamed
- 150 g chicken breast, fresh
- 75 g ham, diced
- 1 onion (s), finely diced
- 2 tablespoon Cremefine for cooking (15%)
- 0.5 tablespoon ½ olive oil
- some spice mixture (steak seasoning)
- salt
- 1 pinch (s) nutmeg
- possibly pepper
Print Recipe
Pin Recipe Instructions
- Wash and dry the meat and then cut it into strips. Heat 1/2 tablespoon olive oil in a pan and sweat the ham in it first. Then add the meat and fry for 3 - 4 minutes. Always turn. Season with steak seasoning (if not on hand, salt, pepper, paprika and chili powder). Take the meat out of the pan.
- Heat 1 tablespoon olive oil in the frying fat. Add the potato cubes, cover and fry for a good 10 minutes until golden brown. Now fry for another 10 minutes without a lid, turning every now and then. Fry the onion cubes for the last 2 minutes.
- Fold the Brussels sprouts, ham and chicken breast strips into the potatoes, add the cream and simmer for another 3 - 4 minutes. Finally, season with salt and nutmeg (possibly a little pepper).
- Tip: Cut the Brussels sprout florets crosswise on the stalk when cleaning, then they cook faster and evenly.
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