Boil the small potatoes in hot water for about 25 minutes until tender.
Preheat the oven to 180°C (350°F).
Once cooked, arrange the potatoes on a parchment-lined baking sheet and smash them flat using a glass and a small piece of parchment paper.
Season the smashed potatoes with salt, garlic powder, a drizzle of olive oil, and grated parmesan.
Bake in the oven for about 35 to 40 minutes until golden and crispy.
Cut the chicken breasts into bite-sized pieces. Cook them in a pan with a little olive oil, and season with salt, garlic powder, and a bit of parmesan.
In a small bowl, mix the veal stock powder with a splash of water. Pour this mixture into the pan with the cooked chicken, then stir in the cream.
Finish the dish by stirring in chopped chives, placing the crispy smashed potatoes into the creamy sauce, and garnishing with remaining parmesan.
Cook it hands-free.
Open this recipe in Mise for full-screen steps, a photo for each one, and built-in timers — no scrubbing through the video.
Open in Mise →