3 medium-sized potatoes (360g), cut into thin slices
1 large chicken breast, boneless and skinless (500g), cut into four pieces
1/2 teaspoon of salt
1/4 teaspoon of chopped parsley
For the sauce
1/4 cup of finely chopped onion (40g)
2 soup spoons of butter
3 soup spoons of all-purpose flour
1/2 tablet of chicken broth dissolved in 1 1/4 cups of boiling water (300ml)
2 soup spoons of green peppercorns, rinsed and drained
1/3 cup of melted butter (65g)
3 medium-sized potatoes (360g), cut into thin slices
1 large chicken breast, boneless and skinless (500g), cut into four pieces
1/2 teaspoon of salt
1/4 teaspoon of chopped parsley
For the sauce
1/4 cup of finely chopped onion (40g)
2 soup spoons of butter
3 soup spoons of all-purpose flour
1/2 tablet of chicken broth dissolved in 1 1/4 cups of boiling water (300ml)
2 soup spoons of green peppercorns, rinsed and drained
1/3 cup of melted butter (65g)
In a medium bowl, marinate the potatoes in water
Cover with plastic wrap and store in the refrigerator
In a separate bowl, season the chicken pieces with salt and parsley
Cover with plastic wrap and reserve in the refrigerator
For the sauce: In a small pan, sauté the onion in butter over low heat, stirring occasionally until tender (about 3 minutes)
Add the flour, stirring constantly until golden brown (about 3 minutes)
Add the chicken broth and green peppercorns, stirring until thickened (about 3 minutes)
Transfer to a small ceramic dish and let cool
Cover with plastic wrap and store in the refrigerator
When serving: Preheat oven to 200°C (hot)
Drain the potatoes and reserve
Melt the butter in a 20cm x 30cm baking dish, add the potatoes, and place the chicken pieces on top
Cover with aluminum foil
Bake in the preheated oven for about 35 minutes or until the chicken is golden brown. Reserve
Warm the sauce in the microwave at high power for 1 minute
Distribute the chicken and potato between two plates, drizzle with the sauce, and serve immediately
802 calories per serving
