Potatoes with fillet in sour cream

Wash the chicken fillet well and wipe it with a paper towel. Add salt, rub salt on all sides.

Prepare all the necessary vegetables. Wash the new potatoes thoroughly and cut into halves without peeling. You can take not young potatoes, but then it is better to peel them.

Wash cherry tomatoes and dry them on a towel. Cut the tomatoes in half.

Peel the garlic, wash it, crush it with the flat side of a large kitchen knife and chop it finely.

Rinse the spinach under running water and put it in a colander, letting the water drain. Then slice.

Heat the vegetable oil in a large frying pan and put the chicken fillet. Fry the meat on medium heat for 3-4 minutes on each side until golden brown. Transfer the chicken fillet from the pan to a plate.

Put the chopped garlic in the same pan where the meat was fried. Add dried oregano and basil. Warm up the spices and add chopped potatoes, washed fresh spinach and cherry tomatoes. Season everything with salt and ground black pepper. Fry the vegetables for 5 minutes.

Add sour cream to the pan and mix everything well.

In a separate bowl, dilute chicken broth (can be replaced with meat or vegetable) with corn starch. Stir well with a whisk so that there are no lumps. Pour the broth into the pan and mix.

Put the fried chicken fillets back into the pan and bring everything to a boil over medium heat. Then cover the pan with a lid, reduce the heat and simmer the meat and vegetables for about 20 minutes, until the new potatoes are ready.

As soon as the dish is ready, remove the pan from the heat. Sprinkle the potatoes on top with grated parmesan and fresh chopped parsley (or other herbs) and serve.

Bon appetit!