Thanks to the perfectly matched combination of chicken meat, seasoning, nuts and vegetables, this dish acquires a wonderful taste, aroma and, at the same time, amazes with the simplicity of its preparation.
It is necessary
- - 1250 g of chicken breast;
- - 155 ml of white wine;
- - 265 g of zucchini;
- - 355 g of tomatoes;
- - 165 g red onions;
- - seasoning for chicken, rosemary, nutmeg;
- - garlic, bay leaf;
- - 455 g of potatoes;
- - 65 g of pine nuts;
- - 45 ml of cream.
Instructions
Step 1
Potatoes should be washed, peeled and boiled in hot water until tender. Wash the meat of chicken breasts, dry and grate with chicken seasoning, pepper and salt.
Step 2
Put prepared chicken in a frying pan with heated oil and fry it well on both sides. Then add white wine to the meat and simmer everything under the lid for about 20 minutes.
Step 3
Rinse the zucchini, peel well, chop finely and fry in a separate pan with vegetable oil. Then add the peeled and chopped onion to them (set aside part of the onion for cooking potatoes), after two minutes, slightly reduce the heat.
Step 4
Thoroughly wash the tomatoes and chop finely, chop the herbs and garlic and add all this to the pan with zucchini and onions. Then salt everything properly, add pepper and nutmeg, mix and fry for about 6 minutes more.
Step 5
A few minutes before the end of cooking, put pine nuts in a skillet.
Step 6
Transfer the finished potatoes to a separate frying pan with oil, add the remaining onions and herbs, fry until golden brown on the potatoes.
Step 7
Remove the prepared chicken breasts from the pan with vegetables, put the herbs and cream in the remaining broth and bring it to a boil. Cook the sauce until thickened. Then turn off the heat and put chicken breasts in the sauce again.
Step 8
Serve fried potatoes with chicken breasts drizzled with milk sauce.
