Chicken pan with beans, tomatoes and mushrooms

Ingredients for 2 servings:

• 3 dumplings (potato dumplings half and half)
• 250 g chicken breast fillet(s)
• 150 g green beans (frozen)
• 125 g mushrooms, possibly brown
• 200 g tomatoes, possibly cocktail tomatoes
• 50 g bacon, smoked, lean
• 1 onion(s)
• 1 garlic clove(s)
• some oil
• some clarified butter
• Thyme
• basil
• savory
• Parsley
• salt and pepper
• salt water
• possibly sheep’s cheese

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

First, place the potato dumplings in cold, salted water, bring to a boil, turn off, and let stand for 15 minutes. Cook the (frozen) beans in salted water for 5-6 minutes until al dente. Cut the meat into strips. Finely dice the bacon and onion, and press, chop, or finely chop the garlic. Quarter the mushrooms and tomatoes. Now that the dumplings are cooked, chop them into small pieces and fry them briefly in a pan, remove from the pan, and keep warm. Sear the meat in oil, remove from the pan, and keep warm. Sear the mushrooms in clarified butter, remove from the pan, and keep warm with the meat. Fry the onion and bacon until golden brown, adding the garlic towards the end. Return the meat, mushrooms, and beans to the pan with the onion and bacon. Add the tomatoes and cook for another 3-4 minutes. Finally, stir in the fried potato dumplings and season with thyme, basil, savory, parsley, salt, and pepper. If you like, you can sprinkle some crumbled feta cheese on top.