Nutrition balance score
Good
Glycemic Index
63
Moderate
Glycemic Load
17
Moderate
Nutrition per serving
Calories963.3 kcal (48%)
Total Fat60.9 g (87%)
Carbs26.2 g (10%)
Sugars6.2 g (7%)
Protein75.7 g (151%)
Sodium684 mg (34%)
Fiber2.7 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Peel the potatoes and cut them into medium-sized chunks. Cook in salted water for 15 minutes, or until tender. Meanwhile, heat the olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper and cook for 5-6 minutes per side, until golden brown and cooked through. Remove and set aside. In the same skillet, add the chopped onion and garlic. Sauté for 2-3 minutes until the onion is translucent. Stir in the cream and grated cheese, stirring constantly until you have a smooth, creamy sauce. Return the chicken breasts to the skillet, coating them with the sauce. Simmer for 5 minutes to allow the flavors to meld. Drain the potatoes and add them to the skillet. Gently toss to coat with the sauce. Garnish with chopped fresh parsley and serve hot.
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