Swiss Chicken and Potato Rösti Lunch

Ingredients

• 1.5 lb Russet Potatoes
• 3 tablespoons Olive Oil
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 1.5 lb Chicken Breast
• 1 medium Onion
• 2 cloves Garlic
• 1 cup Chicken Broth
• 0.5 cup Heavy Cream
• 0.75 cup Gruyere Cheese
• 2 tablespoons Fresh Parsley

Instructions

1. 1Preheat oven to 375°F (190°C).
2. 2Peel and shred the potatoes using a box grater. Squeeze out excess moisture with a clean kitchen towel.
3. 3In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the shredded potatoes, salt, and pepper. Cook, pressing down occasionally, until golden brown and crispy on both sides (about 20 minutes).
4. 4While the potatoes cook, cut the chicken breast into bite-sized pieces.
5. 5In a separate skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
6. 6Add the chicken to the skillet and cook until browned on all sides.
7. 7Pour in the chicken broth and bring to a simmer. Reduce heat and cook until the chicken is cooked through, about 10 minutes.
8. 8Stir in the heavy cream and Gruyere cheese. Cook until the cheese is melted and the sauce has thickened slightly.
9. 9Transfer the rösti to a baking sheet. Top with the creamy chicken mixture.
10. 10Bake in the preheated oven for 10 minutes, or until heated through.
11. 11Garnish with fresh parsley before serving.

Related Guides