Light farmer's pan with chicken breast

Ingredients for 1 servings:

• 200 g potatoes, peeled, diced
• 200 g Brussels sprouts, steamed
• 150 g chicken breast, fresh
• 75 g ham, diced
• 1 onion(s), finely diced
• 2 tbsp Cremefine for cooking (15%)
• 1 ½ tbsp olive oil
• some steak seasoning
• Salt
• possibly pepper
• 1 pinch of nutmeg

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Wash and dry the meat, then cut into strips. Heat 1 1/2 tablespoons of olive oil in a pan and first sauté the ham. Then add the meat and cook for 3-4 minutes, turning occasionally. Season with steak seasoning (if you don’t have any on hand, simply use salt, pepper, paprika, and chili powder). Remove the meat from the pan. Heat 1 tablespoon of olive oil in the frying fat. Add the diced potatoes and fry, covered, for a good 10 minutes until golden brown. Now fry uncovered for a further 10 minutes, turning occasionally. Add the diced onions for the last 2 minutes. Stir the Brussels sprouts, ham, and chicken breast strips into the potatoes, add the cooking cream, and braise for another 3-4 minutes. Finally, season with salt and nutmeg (and maybe a little more pepper). Tip: When cleaning the Brussels sprouts, make a cross-shaped cut along the stem; this will help them cook faster and more evenly.