Tender chicken with vegetables and a mild creamy sauce - an ideal family lunch that even the little ones will love.
Required:
- 500–600 g chicken fillet (e.g. white meat steak)
- 400 g potatoes – cut into thin rounds
- 2 carrots – cut into circles
- 1 small onion – finely chopped
- 2 cloves garlic – crushed
- 200 ml sour cream for cooking
- 100 ml of milk
- 50 g of grated cheese
- 1 tablespoon olive oil
- A little butter (for greasing the pan)
- Salt and pepper – in moderation (you can leave it out for the little ones)
- A little dried parsley or dill (optional)
Preparation: Preheat the oven to 200°C. In a frying pan, heat a little oil and briefly fry the onion and garlic – just until soft. In a bowl, mix the sour cream, milk, a little salt and half of the cheese. Grease an ovenproof pan with a little butter. Arrange a row of potatoes and carrots, half of the meat on top, then pour a little of the creamy mixture. Repeat until the ingredients are used up. Sprinkle the rest of the cheese on top. Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes – until golden brown.
