Informations supplémentaires
35 min.
|
596 kcal
|
easy
|
|
Printable version
1. Setup
Chop the garlic, the sundried tomatoes and the parsley. Cut the potatoes into cubes. On a separate board, cut the chicken breasts in half lengthwise.
2. Make the mashed potatoes
Place the potatoes in a pot and cover with water. Cook for 15-20 minutes. Drain and make mashed potatoes, adding a bit of butter and milk to taste.
3. Cook the chicken
Coat the chicken pieces with the cajun spices (spicy!) and garlic powder. For children, it is possible to adjust the amount of cajun spices according to their tolerance to spiciness. In a pan, over medium-high heat, add a drizzle of olive oil. Cook the chicken 2-3 minutes per side. Remove and set aside.
4. Make the sauce
In the same pan, add a drizzle of olive oil and cook the garlic and sundried tomatoes for 1-2 minutes. Add the cream and 0.5 2P | 1 3P cup of water. Bring to a boil. Season with salt and pepper, lower the heat and return the chicken to the pan. Cook another 5-6 minutes. Coat the chicken well in the sauce and add the parmesan.
5. Make the roasted corn
In a skillet over medium-high heat, add a drizzle of olive oil. Roast the corn for 7-8 minutes.
6. Plate your dish
Serve the chicken with the mashed potatoes and garnish with the sauce and the parlsey. Serve with roasted corn. Bon appetit!
2unitChicken Breast
2unitGarlic Clove(s)
120mlCream 18%
20mlGrana Padano Cheese
2unitSun-Dried Tomatoes
300gYellow Potato(es)
0.5unitFresh Italian Parsley
1unitCorn Kernels
10mlCajun Spice Mix
10mlGarlic Powder
What you need
Pans, pot.
596 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
47g
16%
fat
28g
43%
cholesterol
161mg
54%
fiber
4g
16%
protein
39g
saturated
16g
80%
sodium
503mg
21%
sugar
3g
trans
1g