Chicken Breast in Creamy Sauce with Oven Potatoes

• Blanch the potatoes in salted water for about 10 minutes.

• Drain them well.

• Transfer to an oven-safe pan.

• Season with:

  • Salt

  • Black pepper

  • Sweet paprika

  • Oregano

  • Olive oil

• Bake in a preheated oven at 200°C (390°F) until golden and crispy.

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• ut the chicken breast in half to ensure faster and even cooking.

• Season both sides with:

  • Salt

  • Black pepper

  • Sweet paprika

  • A drizzle of olive oil

• Heat a large pan over medium-high heat.

• Add:

  • A little olive oil

  • 1 tablespoon butter

• Sear the chicken until nicely browned on both sides and cooked through.

• Remove from the pan and set aside.

• In the same pan, add the chopped onion.

• Pour in ½ cup of water.

• Add the bay leaf.

• Let simmer over medium heat until the onion softens and becomes fragrant.

• Slice the mushrooms into thin pieces.

• Add them to the pan.

• Stir in the tomato paste.

• Cook on medium heat until:

  • The mushrooms reduce in volume

  • The flavors combine nicely

• Pour in:

  • 1 cup chicken broth

  • ½ cup milk

• Return the chicken pieces to the pan.

• Cover with a lid.

• Let simmer for about 15 minutes, until the sauce slightly thickens.

• Add 1 tablespoon of cream cheese.

• Stir well until the sauce becomes smooth and creamy.

• Remove the bay leaf before serving.