Nordic chicken fillet with new potatoes and red pepper cream cheese sauce
From the foundersAlexander Eriksson·Founder & CEO
A simple, filling weeknight dinner with juicy chicken fillet, freshly boiled new potatoes and a creamy sauce made with cream cheese and sweet pointed red pepper.
Ingredients
2 servings
- 500 gfresh chicken fillet (Kronfågel)
- 600 gnew potatoes
- 200 gplain cream cheese (Philadelphia)
- 100 gpointed red pepper
- 20 gbutter & rapeseed oil spread (Bregott®)
- 1.5 dlchicken stock (cube + water)
- 1 nypasalt and black pepper
How to make it
- 1
Wash the potatoes and boil them in salted water until tender, about 15-20 minutes.
- 2
Slice the chicken fillets in half lengthways into thinner escalopes. Season with salt and pepper.
- 3
Finely chop the pointed red pepper.
- 4
Heat half the butter in a frying pan and brown the chicken for about 3-4 minutes per side until cooked through. Remove the chicken and set aside on a plate.
- 5
Add the rest of the butter to the same pan and sauté the chopped pepper for 2 minutes.
- 6
Lower the heat and stir in the cream cheese and chicken stock. Let it simmer into a creamy sauce.
- 7
Return the chicken to the sauce and heat everything through. Serve straight away with the freshly boiled new potatoes.
Kitchen tips
- Squeeze a little lemon into the cream cheese sauce just before serving for a lovely, fresh acidity.
- If the sauce feels too thick, loosen it with a little of the potato cooking water.
AI-generated content. Always verify ingredients and allergen information yourself.
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