Garlic Chicken with Roasted Potatoes & Creamy Cheese Sauce
Ingredients
2 chicken breasts, cut into strips
2 garlic cloves, minced
1 tbsp olive oil
Salt & pepper, to taste
1 tsp smoked paprika
½ cup mushrooms, sliced Fresh parsley, chopped
For the potatoes:
400g baby or gold potatoes, halved 1½ tbsp olive oil 1 tsp dried rosemary or thyme Salt & pepper, to taste
Cheese sauce:
1 tbsp butter 1 tbsp flour
150ml milk
50g grated cheese (e.g. Gouda or Cheddar) Pinch of salt & pepper
For garnish:
6 cherry tomatoes on the vine Chopped fresh parsley
Instructions
Roast the potatoes: Preheat oven to 200°C (390°F). Toss halved potatoes with olive oil, herbs, salt, and pepper. Place on a baking tray and roast for 25–30 minutes until golden and crisp.
Cook the chicken: In a skillet, heat 1 tbsp olive oil. Sauté garlic for 30 seconds, then add chicken strips, paprika, salt, pepper, and mushrooms. Cook for 6–8 minutes until browned and cooked through. Keep warm.
Make the cheese sauce: In a saucepan, melt butter. Whisk in flour and cook for 1 minute. Slowly pour in milk, whisking until smooth. Add cheese and stir until melted and creamy. Season with salt and pepper.
Roast cherry tomatoes (optional): Add tomatoes to the oven during the last 10 minutes of potato roasting until blistered.
Assemble: Arrange roasted potatoes and garlic chicken on a plate. Spoon cheese sauce over the chicken, top with tomatoes, and garnish with parsley.