Step 1 — Prepare the chicken
Cut the fillets in half lengthwise.
Mix flour, paprika, onion powder, garlic powder, salt and pepper.
Coat the chicken with this mixture.
Heat the oil and a tablespoon of butter over medium heat, then brown the chicken for 3–4 minutes per side.
Remove and set aside.
Step 2 — Make the creamy sauce
In the same pan, add the remaining butter.
Sauté the red onion and garlic for 2 minutes.
Add the mushrooms and peppers and let them brown slightly.
Add the curry and turmeric, mix well.
Deglaze with white wine (or broth) and reduce for 3–5 min.
Pour in the chicken broth and cream, then stir in the Parmesan.
Let thicken for 3–5 minutes over low heat, then add the chicken back in.
Simmer for 10 minutes covered until tender.
Sprinkle with dill before serving.
Step 3 — Prepare the filling
Peel and cut the potatoes and carrot.
Boil them in salted water until tender.
Drain then mash with the butter and milk.
Add the green onions, salt and pepper to taste.
Step 4 — Dressage
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