Chicken with potatoes and creamy sour cream sauce

Name: Chicken with potatoes and creamy sour cream sauce
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 500 g skinless chicken breast; 700 g small new potatoes; 2 tablespoons extra virgin olive oil; 250 ml cooking cream (12% fat); 2 tablespoons classic mustard; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 pinch of salt; 1 pinch of ground black pepper

4 servings

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Ingredients

500 g skinless chicken breast
700 g small new potatoes
2 tablespoons extra virgin olive oil
250 ml cooking cream (12% fat)
2 tablespoons classic mustard
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 pinch of salt
1 pinch of ground black pepper

Instructions

1
Preheat the oven to 180 °C and prepare a baking dish (approximately 20 cm × 30 cm).
2
Clean the chicken breast, then season it with salt and pepper. Wash the new potatoes thoroughly (with skin on) under running water, cut them in half, and place them in the prepared dish. Season the potatoes with salt, pepper, and drizzle with 2 tablespoons of olive oil, mixing everything well. Place the chicken breast pieces on top of the potatoes. In a separate bowl, mix the cooking cream with mustard, thyme, rosemary, salt, and pepper, then pour the resulting sauce over the chicken and potatoes.
3
Place the dish in the preheated oven and bake for 30–40 minutes at 170–180 °C, until the chicken is cooked through and the potatoes are tender.

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