PREPARATION

Peel the potatoes, cut in the along in half and boil in lightly salted water.

Cut the chicken fillets into strips along, season with salt and pepper and skewer them. Sprinkle on one side with marjoram and spread them from the other side with mustard.

Heat the butter in a pan with a little olive oil. Roast the fillets in the pan first from the side without mustard, turn and roast on the other side. Set aside and keep warm.

Fry the onion in the remaining gravy until translucent. Then add the apple pieces and fry together to soften the apple pieces. Add the cream, mix well and let the sauce cook until thickened.

In meanwhile, drain the cooked potatoes and fry them in the butter in the pan. In another pan heat a knob of butter and fry the apple slices until golden.

Serve the chicken fillets on the hot board with baked potatoes, apple slices and sauce.

The best is to use Jonagold type of apple because they are stronger and don’t change their color quickly after being sliced or diced.