Chicken Strips with Sour Cream

Ingredients

• 750 g starchy potatoes
• Salt
• 500 g chicken breast fillet
• 1 onion
• 2 Garlic cloves
• 250 g Mushrooms
• 2 carrots
• 2 tbsp olive oil
• Pepper
• 300 ml Vegetable broth
• 100 g Sour cream
• 75 g heavy cream
• 1 tbsp Lemon Juice
• 100 ml warm milk (3.5% fat)
• 1 tbsp butter (15 g)
• nutmeg
• 1 box of chives

Instructions

1. 1.

   Peel, wash, and cut potatoes into large pieces; boil in salted water for 20–25 minutes until tender.

2. 2.

   Meanwhile, pat the chicken dry and cut into 2–3 cm pieces. Peel and finely dice the onion and garlic. Clean, rub, and halve or quarter the mushrooms. Peel, clean, and slice the carrots.

3. 3.

   Heat olive oil in a pan. Season the chicken with salt and pepper, then sear for 3–4 minutes over high heat; remove from pan. Add mushrooms and carrots to the pan and cook for 2–3 minutes over high heat. Add onion and garlic dice and sauté for 1–2 minutes over medium heat until fragrant. Deglaze with broth and simmer for about 5 minutes.

4. 4.

   Add sour cream and heavy cream, then let the sauce simmer gently for 4–5 minutes. Return the chicken pieces to the pan and cook for another 3–4 minutes. Season with salt, pepper, and lemon juice.

5. 5.

   Drain the potatoes and mash them in a pot with milk and butter. Season with salt and a pinch of freshly grated nutmeg. Plate the mashed potatoes and top with the chicken strips in a sour cream sauce. Sprinkle chopped chives over the dish.