Chicken Skillet with Vegetables and Potatoes

Ingredients

• 2 chicken breast fillets
• 1 kg small potatoes
• 1 bunch spring onions
• 2 carrots
• 150 g cherry tomatoes
• 2 small zucchini
• 1 tbsp thyme leaves
• 0.5 bunch basil (finely chopped leaves)
• 3 tbsp clarified butter
• Salt
• ground pepper

Instructions

1. 1.

   Wash the potatoes and cook them with skins in salted water for about 25 minutes until tender, drain, rinse under cold water, and peel.

2. 2.

   Clean, wash, and cut the spring onions diagonally into small pieces.

3. 3.

   Peel the carrots, quarter lengthwise, and cut into sticks.

4. 4.

   Halve the tomatoes.

5. 5.

   Wash the zucchini and slice it.

6. 6.

   Blanch the carrot sticks in boiling salted water for about 3 minutes, then shock them in ice water and drain.

7. 7.

   Slice the chicken fillets crosswise into 1 cm thick slices, season with salt and pepper, and quickly brown them in 1 tbsp clarified butter while stirring; remove and set aside.

8. 8.

   Add the remaining clarified butter to the pan, fry the potatoes for about 7 minutes until lightly browned. Add zucchini, spring onions, and carrots and cook for another 3 minutes, then add the chicken and tomatoes, mix in the herbs, heat briefly, and season with salt and pepper.

9. 9.

   Serve the chicken skillet with vegetables and potatoes.