- 8 more new Potatoes
- 200 grams Cottage cheese
- 2 tablespoons Lemon juice
- 2 tablespoons Whipping cream
- 2 Scallions
- freshly ground Pepper
- 500 grams Chicken breast
- 2 tablespoons Clarified butter
- 1 small box Garden cress
Scrub and rinse the potatoes thoroughly and cook in a pot of boiling salted water until knife-tender, about 25 minutes.
In a bowl, mix the cottage cheese with cream and lemon juice and season with salt and pepper. Rinse the scallions and thinly slice and fold into the cottage cheese mixture.
Drain the potatoes, peel and keep warm.
Cut chicken crosswise into slices and season with salt and pepper. Heat the clarified butter in a wide pan and saute the chicken until browned all over.
Divide the potatoes and cottage cheese mixture among plates along with the chicken. Serve garnished with garden cress.