Chicken and Creamy Lyonnaise Potatoes Casserole

INGREDIENTS

• 1 can La Belle Iloise Shellfish Veloute Soup
•  3 pcs Potato, Peeled and Sliced
• 60g Parmesan Cheese, Grated
• 500g Chicken Breast, cut- butterfly style
• 5g Iodized fine salt
• 2g Black Pepper
• 15g Smoked Paprika
• 60g Maven Pure Butter, Salted
• 10g Flat Leaf Parsley, Chopped

PROCEDURE

1. Preheat oven to 200 degree celsius.
2. Layer casserole with veloute sauce, sliced potatoes and parmesan cheese alternately. Bake for 30 minutes.
3. Season chicken with salt, pepper, and paprika.
4. In a medium size pan, melt butter and pan grill chicken until golden brown or fully cooked.
5. Serve chicken in bed of lyonnaise potatoes.

Tip/s: if using an medium size oven toaster, cover baking pan with aluminum foil to prevent potatoes from burning.