Chicken Breast with Peas and Red Potatoes

Ingredients

• 600 g small red-skinned potatoes
• olive oil
• Salt
• Pepper (freshly ground)
• 1 Garlic clove
• 1 onion
• 4 chicken breast fillets (ready-to-cook, skinless, 150 g each)
• 2 tbsp lemon juice
• 100 ml dry white wine
• 350 ml poultry stock
• 150 g peas (frozen)

Instructions

1. 1.

   Preheat the oven to 200°C with top and bottom heat.

2. 2.

   Wash, dry, and halve the potatoes. Place them cut side down on an oiled baking sheet and bake in the preheated oven for about 25 minutes.

3. 3.

   Peel and chop the garlic and onion. Sauté both in 2 tbsp hot oil in a pan until translucent.

4. 4.

   Pat the chicken dry, season with salt and pepper, add to the pan and brown briefly.

5. 5.

   Deglaze with wine and lemon juice, then pour in poultry stock. Cover tightly and simmer for about 10-15 minutes.

6. 6.

   Remove the chicken, keep warm. Puree the sauce and taste. Bring back to a boil, add peas, return the chicken, and let everything thicken for another 4-5 minutes.

7. 7.

   Lift the potatoes from the sheet with a spatula and arrange them on a warmed plate alongside the chicken, peas, and sauce. Serve immediately.