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.
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