Chicken Breasts with potatoes Provencal
114 50 минут 4 порции
To the style à la provencale classic culinary "headset" - cooking set - includes: quick fried meat, herbs and spices of Provence, mushrooms, tomato, concasse, olive sauces, and garlic. This recipe contains only a few components of this set but it is very easy to repeat, because it includes the most democratic products, and the preparation will not take much time.
Ingredients for Chicken Breasts with potatoes Provencal
- Chicken breast - 4 PCs
- Lemon juice - 2 tbsp
- Pepper white
- Onion - 1 piece
- Cherry tomatoes - 200 g
- Mustard - 2 tbsp
- Thyme - 1/2 tsp.
- Broth - 100 ml
- Dutch cheese - 150 g
- Potatoes - 600 g
- Thyme - 1/4 tsp
- Rosemary - 1/2 tsp.
- Olive oil - 2 tbsp
Step by step instruction of cooking Chicken Breasts with potatoes Provencal
Chicken Breasts wash, posushit paper towels from moisture, salt, pepper and zbrisati with lemon juice.
To turn on the oven to preheat to 180*C.
The pan to heat, pour olive oil, heat it and put the breast. Fry on both sides over a high heat for 2-3 mins until it will turn brown.
Mix the mustard with Provencal herbs: rosemary and thyme
In a baking dish lay the sliced onions (green, leek, or onion, but not spicy!), top - oparennye chicken Breasts.
P. S. Bow you can also pre-fry lightly.
Lubricate the breast mustard with herbs and spread sliced sweet cherry tomatoes (no need to cook this casserole with "plastic" tomatoes...).
Pour in the warmed broth.
Pasyati grated cheese. Bake in the oven for 30-35 min.
Peel and coarsely chop the potatoes and season with salt. In the oil add the thyme and rosemary, pour over the potatoes and mix well.
After the breast is removed, increase the temperature to 220* and bake potatoes for another 5-7-10 min. (depending on the oven and the potato varieties), to light or desired crust.