Pan Fried Chicken Breast In Cream Tomatto Sauce With Parsley Potatoes

Ingredienst :

Chicken Fillet (Breast) = 100Gram.
potato = 200Gram.
Carrots = 300Gram.
Green peas = 30Gram.
Col flower = 20Gram.
Salt = 10Gram.
Pepper = 3Gram.
Salad oil = 10Gram.

Methote cooking:

1.Chiken filler seasoned with salt. pepper and salad oil let the flavor soak at least 2 hours.
2. Heat a little oil in a skillet cook chicken fillets until cooked.
3.kupas other than potatoes and washing vegetables, boiled briefly (blanch) and refreshed with water (drinking) cold.
4.cuci potatoes and boil until cooked, peeled, and sliced to form a coin with a thickness of about 2mm (Medallion). stir-fry (sauté) with chopped peterselly.
5.atur all on a plate of food.

Tomato Sauce Ingredients :
 
Butter = 5 Gram.
Onion =10 Gram.
garlic = 5 Gram.
fresh tomatoes = 5 Gram.
Tomatto pasta = 1 Tsp.
Bay leave = 1 Pcs.
Thyme = 1 Gram.
Chicken broth = 20 Ml.
Cream / fresh milk = 15 Ml.
Salt = 2 Gram.
Pepper = 1 / 2 Gram.

Cooking Method :

1.Blanch fresh tomatoes, wash / refresh with cold water, peeled and chopped (tomatoes conccasse).
2.Saute / saute onion, garlic, pasta and tomattoes tomatto conccasse.
3.tambahkan broth, season with thyme, salt, pepper, and bay leaf until it feels masaj aroma and freshness.
4.tambahkan cream, correct seasoning and serve with grilled chicken (grilled) or roast chicken.