Chicken with potatoes in cheese sauce

 

 

 

 

 

 

 

 

Ingredients:

4 chicken breasts
500 g of potatoes
250 ml of cooking cream
2 cloves of garlic
2 tablespoons of olive oil
150 g of grated cheddar cheese
1 large onion
Salt and pepper to taste
Fresh parsley for decorating

Instructions:

Peel and cut the potatoes into medium chunks. Boil in salted water for about 15 minutes or until fork-tender.
While the potatoes cook, warm olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then cook each side for 5–6 minutes until golden and fully cooked. Remove and set aside.
Using the same skillet, add chopped onion and minced garlic. Sauté for 2–3 minutes until the onion becomes translucent.
Pour in the cooking cream and add the grated cheddar, stirring constantly until the sauce is smooth and velvety.
Return the chicken breasts to the pan and spoon the sauce over them. Simmer gently for 5 minutes to absorb the flavor.
Drain the potatoes and add them into the sauce. Stir carefully so they’re fully coated.
Finish by garnishing with chopped fresh parsley and serve immediately while hot.