Fried potatoes with chicken bits in French style

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	4.56 ($ 1.14/serving)
	40 minutes
	4 servings

Each serving contains 100 g

Energy 421 kJ (101 kcal) 5 %
Sugar 0.52 g 1 %
Fats 3.11 g 4 %
Saturates 0.66 g 3 %
Sodium 0.113 g 5 %

% recommended daily amount for adults (Everything about GDA)

Excellent and balanced quick meal, which, according to the video you can handle easily.

potatoes	as needed	800 g	607,6 kcal
sunflower oil	2 tbsp `{text:"to taste, use your favourite oil, for us the best is sunflower oil", title: "Which is the best?"}`	14 ml	116,2 kcal
onion	1 piece	80 g	32,9 kcal
salt	1/2 tsp	4 g	0,2 kcal
garlic	2 cloves	10 g	11 kcal
grounded black pepper	1/8 tsp	0.5 g	0 kcal
sour cream	150 - 200 g	150 g	149 kcal
dijon mustard	2 tbsp	40 g	64 kcal
butter	1 tbsp	16 g	117,3 kcal
parsley leaves	to garnish	1 g	0,1 kcal
chicken brest	as needed	500 g	525,4 kcal

Fried potatoes with chicken bits in French style starts cooking the potatoes in their skin. If you do not know how to cook, look HERE.
In the pan pour 2 tablespoons of oil {text : "to taste, use your favourite oil, for us the best is sunflower oil", title: "Which is the best? "} . Throw in finely chopped onion, and when it starts to turn brown add in chicken breasts, cut into pieces. The temperature throughout all proces should be 120°C. Add 1/2 teaspoon salt and fry until the meat is tender.
To soft meat, add 2 cloves of garlic cut into thin slices, 1/8 teaspoon ground black pepper, and fry for two minutes.
Stir in sour cream, and a minute later add 2 tablespoons of dijon mustard. If the dijon mustard is salty, add it gradually, so you do not oversalt the dish. Stir well, season with salt if needed, and the sauce is ready.
In the pan put a tablespoon of butter and fry peeled and sliced potatoes. It is better to see the video. If you do not have an extra large frying pan, fry two portions as well as on the video. The temperature throughout the period should be no more than 120°C, but better only about 100°C not to burn butter.
On the plate garnish with parsley.

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