Prep time: 10 min
Cook time: 25 min
Serves: 2
Approx. Calories: ~680 per portion
You’ll need:
Chicken in creamy sauce:
2 chicken breasts (400 g), diced
1 Tbsp butter or oil
1 small onion, diced
2 garlic cloves, minced
1½ tsp sweet paprika
¼ tsp smoked paprika (optional)
Salt & pepper
⅔ cup cream
2 Tbsp sour cream (optional)
½ tsp Dijon mustard (optional)
1 tsp chopped parsley
Fries:
2 medium potatoes, peeled & sliced into fries
1½ Tbsp olive oil
Salt
Chopped parsley (optional)
How to make it:
Heat oven to 220 °C / 425 °F.
Toss raw fries in olive oil and salt. Bake 20–25 minutes, turning once, until golden and crispy.
In a skillet, cook chicken in oil for ~6 minutes until browned. Remove and set aside.
In same pan, cook onion until soft. Add garlic + paprika. Cook briefly.
Add chicken back. Pour in cream, stir in sour cream and mustard. Simmer until thickened (~5–7 min).
Stir in parsley and season to taste.
Serve hot, with the fries and a spoonful of that rich sauce.
Garnish with parsley and enjoy!
Tips:
Swap cream for coconut cream if dairy-free.
Great with rice or pasta instead of fries.