Light potato and chicken pan

Ingredients for 4 servings:

• 1 ½ kg potatoes, waxy
• salt water
• 2 onions
• 3 bell peppers, colored
• 400 g chicken breast
• 2 cups of crème fraîche
• salt and pepper
• 20 g herb butter
• 1 tbsp, heaped stock, granulated
• 4 tbsp olive oil
• 1 n. B. garlic powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

with mushrooms and peppers

First, peel the potatoes and cut them into cubes with sides measuring approximately 1 cm. Boil the potatoes in a little salted water, then drain and set aside. Rinse the chicken and pat dry with some kitchen paper. Then cut the chicken breast into small, bite-sized pieces (or use shredded chicken). Peel both onions and dice one as finely as possible, while only roughly cutting the other. Clean the mushrooms and roughly chop them, depending on their size. Wash and deseed the bell peppers. Then cut them into thin, short sticks, or julienne strips if desired. For the potato and chicken stir-fry, heat a little olive oil in a pan and sauté the finely diced onions until translucent. Then add the chicken, season with salt and pepper, and sear. The meat should remain light in color and not over-brown. Then add the potatoes and crème fraîche, and season with the granulated stock and garlic powder. You can also use freshly pressed garlic or finely chopped garlic – sauté this with the onions at the beginning. Mix everything well and let it warm up (do not boil), and season again with salt and pepper if necessary. For the mushroom and pepper mixture, heat a little olive oil in a pan and lightly sauté the roughly chopped onion. Then add the mushrooms and fry them. Finally, add the pepper strips and the herb butter. Reduce the heat to low and reduce the liquid until only a little thick liquid remains. Season with salt and pepper if desired (this is usually not necessary due to the herb butter).