From the test group:
A juicy tender chicken simmered in a creamy herb sauce, perfectly paired over mashed potatoes. A simple plate but always a classic to count on after a long work day to bring you up! Enjoy this super tasty and velvety chicken plate with surprisingly low calories!
As low as EGP 85 per meal
Step 1- Gear Up
Preheat the oven to 180 degrees Celsius.
Step 2- Bake the Potatoes
In a pot over high heat, add a litter of water, a pinch of salt, and boil the potatoes until fully cooked (tender). Drain the water, add the butter and mash the potatoes. Keep aside warm.
Step 3- Bake the Vegetables
on an oven tray (with Aluminium foil or baking sheet base on the oven tray) add the vegetables with olive oil and bake until vegetables are tender.
step 4- Cook the Chicken
On a fry pan over medium heat add olive oil, butter, the Chicken and stir the chicken on both side until golden brown colour. Add the sauce and reduce the heat to low, add salt and pepper and keep cooking until the sauce becomes thick.
Step 5- Serve your Dish
Serve chicken at the top of mashed potato and vegetables on the side. Enjoy!!