Chicken breast fillets marinaded in buttermilk, seasonings:
Fishermans spice
Rosemary
Thyme
Mixed herbs
Black pepper
Corriander
Potatoes, peeled, cut into cylindrical shapes, fried on low heat
Crumb your chicken breast, fry on medium low heat.
Add butter to potatoes and then add stock of choice, I used vegetable stock,
Place chicken on wire rack when it reaches internal temp of 70'C
When potatoes are fork tender, serve on hot plate, add more stock to the pan and let reduce.
Serve chicken and drizzle reduced stock on potatoes and chicken.
Serve and Enjoy.
Hassan Ebrahim