Green Pepper Chicken with Mashed Potatoes

Name: Green Pepper Chicken with Mashed Potatoes
Yield: 2
Ingredients: 3 medium-sized potatoes (360 g), cut into thin slices; 1 large chicken breast, skinless and boneless (500 g), cut into four strips; 1/2 teaspoon of salt; 1/4 teaspoon of chopped fresh thyme; For the sauce; 1/4 cup of finely chopped onion (40 g); 2 tablespoons of butter; 3 tablespoons of all-purpose flour; 1/2 tablet of chicken broth dissolved in 1 1/4 cups of boiling water (300 ml); 2 tablespoons of green pepper, rinsed and drained; 1/3 cup of melted butter (65 g)

1
3 medium-sized potatoes (360 g), cut into thin slices
2
1 large chicken breast, skinless and boneless (500 g), cut into four strips
3
1/2 teaspoon of salt
4
1/4 teaspoon of chopped fresh thyme
5
For the sauce
6
1/4 cup of finely chopped onion (40 g)
7
2 tablespoons of butter
8
3 tablespoons of all-purpose flour
9
1/2 tablet of chicken broth dissolved in 1 1/4 cups of boiling water (300 ml)
10
2 tablespoons of green pepper, rinsed and drained
11
1/3 cup of melted butter (65 g)

Ingredients

1
3 medium-sized potatoes (360 g), cut into thin slices
2
1 large chicken breast, skinless and boneless (500 g), cut into four strips
3
1/2 teaspoon of salt
4
1/4 teaspoon of chopped fresh thyme
5
For the sauce
6
1/4 cup of finely chopped onion (40 g)
7
2 tablespoons of butter
8
3 tablespoons of all-purpose flour
9
1/2 tablet of chicken broth dissolved in 1 1/4 cups of boiling water (300 ml)
10
2 tablespoons of green pepper, rinsed and drained
11
1/3 cup of melted butter (65 g)

Directions

1
Place the potato slices in a medium bowl with enough cold water to cover them
2
Cover with plastic wrap and refrigerate until ready to use
3
Season the chicken strips with salt and thyme
4
Cover with plastic wrap and reserve in the refrigerator
5
Prepare the sauce: In a small pan, sauté the onion in butter over low heat, stirring occasionally, until softened (approximately 3 minutes)
6
Add the flour, stirring constantly, until golden brown (approximately 3 minutes)
7
Add the chicken broth and green pepper, stirring until thickened (approximately 3 minutes)
8
Place in a small refrigerator-safe container and let cool
9
Cover with plastic wrap and refrigerate
10
When serving, preheat the oven to 200°C (hot)
11
Drain the potato and reserve
12
Pour the melted butter into a baking dish measuring 20 cm x 30 cm, add the potatoes, and top with the chicken strips
13
Cover with aluminum foil
14
Bake in a preheated oven at approximately 35 minutes or until the chicken is golden brown
15
Let cool
16
Heat the sauce in the microwave on high for 1 minute
17
Distribute the chicken and potatoes between two plates, drizzle with the sauce, and serve immediately
18
802 calories per serving