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🍽️ Vegetable Chicken Pan with Potatoes

455 kcal · 30 min · 4 servings

Vegetable Chicken Pan with Potatoes Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the potatoes thoroughly.
  2. 2. Place the unpeeled potatoes in boiling salted water.
  3. 3. Cook the potatoes for about 25 minutes until they are soft.
  4. 4. Drain the water and rinse the potatoes with cold water.
  5. 5. Peel the cooled potatoes.
  6. 6. Clean the spring onions and wash them.
  7. 7. Cut the spring onions diagonally into small pieces.
  8. 8. Peel the carrots.
  9. 9. Divide the carrots lengthwise into four strips.
  10. 10. Cut the carrot strips crosswise into small batons.
  11. 11. Halve the tomatoes.
  12. 12. Wash the zucchini.
  13. 13. Slice the zucchini into rounds.
  14. 14. Boil the carrot batons for approx. 3 minutes in boiling salted water (blanching).
  15. 15. Remove the carrots from the water.
  16. 16. Shock the carrots immediately with ice-cold water.
  17. 17. Let the carrots drain well.
  18. 18. Cut the chicken fillets crosswise into approx. 1 cm thick slices.
  19. 19. Season the chicken slices with salt and pepper.
  20. 20. Heat 1 tbsp of butter in the pan.
  21. 21. Fry the chicken slices briefly and vigorously on all sides.
  22. 22. Stir constantly while doing so.
  23. 23. Remove the fried chicken from the pan.
  24. 24. Set the chicken aside.
  25. 25. Pour the remaining butter fat into the pan.
  26. 26. Fry the potatoes in the pan for approx. 7 minutes.
  27. 27. Let the potatoes brown slightly.
  28. 28. Add the zucchini, spring onions, and carrots to the pan.
  29. 29. Fry the vegetables for another 3 minutes.
  30. 30. Return the chicken and tomatoes to the pan.
  31. 31. Fold the herbs into the mixture.
  32. 32. Heat everything through briefly.
  33. 33. Season the dish with salt and pepper to taste.
  34. 34. Serve the chicken pan with vegetables and potatoes.

Nutrition per serving