Chicken in cream with parmesan potatoes

Estimated reading time: 4 minutes

Parmesan cheese has a centuries-long history. As early as the 13th century, it had the same shape it still has today. For example, there are a number of family businesses that make these cheeses in the few regions in Italy that are allowed to bear the name Parmesan. The cheese is stored in so-called "cheese vaults" at the Credem Bank to further mature there. This is a lengthy process that can take up to 32 months. To give farmers certainty that they have sufficient cash flow, these cheeses are used as collateral for loans. In this recipe with chicken in cream with parmesan potatoes we also use this delicious parmesan cheese. parmesan potatoes oven

Italian herbs as used in this dish are a blend of spices commonly used in Italian cooking. Below are some of the most commonly used herbs in Italian spice mixes:

1. Basil – gives a spicy, sweet taste.
2. Oregano – gives a spicy, bitter taste.
3. Thyme – gives a spicy, camphor-like taste.
4. Rosemary – gives a spicy taste.
5. Garlic – gives a spicy, garlicky flavour.
6. Parsley – gives a fresh, green taste.
7. Marjoram – gives a spicy, sweet taste.

These spices can be used in different proportions and blended together to create a unique flavor. Italian herbs can be used to enrich pastas, pizzas, stews and other dishes.

And this is how we make it:

-Preheat the oven to 190 degrees.

-Wash the potatoes but leave the skin on. Then cut the potatoes into 2 or 3 pieces. Sprinkle them with pepper, salt, Italian herbs and 75 grams of grated parmesan cheese. Then drizzle them with some olive oil and mix everything well so that there is cheese all over. Place them on a baking tray and bake them for about 35 to 40 minutes.

-While the potatoes are in the oven, we get to work on the chicken breasts. Sprinkle with salt and pepper and put some olive oil in a frying pan. Then brown them nicely on both sides. Finely chop the garlic cloves and fry them until they are light brown.

-Deglaze the chicken breasts with the wine and then add the stock and cream. Stir everything together and let the chicken breasts simmer gently.

- Cut the black olives into rings and the tomatoes into strips and add them last.

- Sprinkle the rest of the parmesan cheese over the chicken breasts and let it melt gently. If your sauce is not thick enough, just add a paste of some cornstarch with water.

Chicken in cream with parmesan potatoes

When the potatoes are finally ready, put them on the plates with the chicken breast and garnish with some fresh basil leaves.

Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.

Chicken in cream with parmesan potatoes

Parmesan cheese has a centuries-long history. As early as the 13th century, it had the same shape it still has today.

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Hallway: Main dish

Kitchen: European

Keyword: kip

Preparation time: 10 minutes minutes

Preparation time: 50 minutes minutes

Total time: 1 hours hours

Servings: 4 people

calories: 361kcal

Author: Francine

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You need:

oven

baking pan

Ingredients:

1x2x3x

• 4 chicken breastsChicken in cream with parmesan potatoes
• 4 tablespoons black olives
• 10 Sun dried tomatoes
• 100 ml cooking cream
• 50 ml White wine
• 50 ml garden herb broth
• olive oil
• salt
• peper
• Italian herbs
• 16 red potatoes
• 150 gram grated parmesan cheese - grate yourself at home
• 3 garlic cloves

Nice and easy: click on the logo of your favorite supermarket to add the ingredients.

And this is how you make it:

• First preheat the oven to 190 degrees.
• Wash the potatoes but leave the skin on. Then cut the potatoes into 2 or 3 pieces. Sprinkle them with pepper, salt, Italian herbs and 75 grams of grated parmesan cheese. Then drizzle them with some olive oil and mix everything well so that there is cheese all over. Place them on a baking tray and bake them for about 35 to 40 minutes.
• While the potatoes are in the oven, we get to work on the chicken breasts. Sprinkle with salt and pepper and put some olive oil in a frying pan. Then brown them nicely on both sides. Finely chop the garlic cloves and fry them until they are light brown.
• Deglaze the chicken breasts with the wine and then add the stock and cream. Stir everything together and let the chicken fillets stew. Chicken in cream with parmesan potatoes
• Cut the black olives into rings and the tomatoes into strips and add them last.
• Sprinkle the rest of the parmesan cheese over the chicken breasts and let it melt gently. If your sauce is not thick enough, just add a paste of some cornstarch with water.
• When the potatoes are finally ready, put them on the plates with the chicken breast and garnish with some fresh basil leaves.

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