Potato ragout with chicken breast

Ingredients for 4 servings:

• 750 g waxy potatoes, roughly diced
• 1 bunch parsley (flat), finely chopped
• 2 bay leaves
• 1 small bunch of soup vegetables, cleaned
• 2 m.-large spring onions
• 250 g mushrooms
• 1 small bell pepper(s) (red)
• 2 medium-sized chicken breasts (whole, boneless)
• 30 g butter
• 125 ml white wine
• 150 g sour cream
• 1 dashes lemon juice
• 2 m.-large gherkins
• 1 tsp capers
• 1 tsp tarragon (chopped)
• Salt and pepper, from the mill

Instructions

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

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Steam the potatoes with bay leaves and half the parsley in the liquid from one cup of salted water, then drain. Finely dice the remaining vegetables. Slice the chicken breasts and fry briefly in the heated butter until browned. Remove from the pan and sauté the vegetables in the pan juices, then deglaze with white wine. Add the diced potatoes and cook again until they are not completely broken down but the sauce is creamy. Pour in the cream and mix everything gently. Stir in the chicken with any juices, pepper, lemon juice, chopped gherkins, and capers. Stir in the tarragon and remaining parsley and season again with salt. I prefer the mushrooms not finely diced, but sliced, or quartered or halved depending on their size.