Ingredients:
3 chicken breasts
2 eggs
200 ml of cream
4 potatoes
2 onions
1 tomato
Salt, Herbes de Provence, curry
Olive oil
Black pepper
Instructions:
Prepare the Ingredients:
Preheat your oven to 180°C (356°F).
Peel and slice the potatoes into thin rounds.
Dice the onions and tomato.
Cook the Potatoes:
In a large pan, heat some olive oil over medium heat. Add the sliced potatoes and fry them until they’re just starting to get tender. Season with salt and a pinch of Herbes de Provence.
Once done, remove the potatoes from the pan and set them aside on a paper towel to drain any excess oil.
Prepare the Chicken:
Season the chicken breasts with salt, pepper, and a sprinkle of curry powder on both sides.
In the same pan, add a bit more olive oil if needed, and cook the chicken breasts until they are golden on each side but not fully cooked through.
Create the Sauce:
In a bowl, mix the eggs, cream, and finely grated cheese. Season with a pinch of salt, pepper, and Herbes de Provence.
Assemble the Dish:
In a baking dish, layer the bottom with the fried potatoes.
Place the semi-cooked chicken breasts on top of the potatoes.
Scatter the diced onions and tomato over the chicken.
Pour the cream and egg mixture evenly over the entire dish.
Bake:
Place the baking dish in the preheated oven and bake for about 30 minutes, or until the chicken is fully cooked and the top is golden and bubbly.
Serve:
Let the dish cool for a few minutes before serving.
Garnish with a sprinkle of fresh Herbes de Provence or parsley for a touch of color and freshness.
