Hähnchenbrust mit lauwarmem Kartoffelsalat

Zubereitung

1. Boil the potatoes in salted water for 15–20 minutes, then slice while warm.
2. Toss them with the olive oil, finely chopped onion, a spoonful of mustard, salt, pepper and a splash of vinegar.
3. Season the chicken breast and pan-fry for 5–6 minutes per side, then slice.
4. Serve the chicken on the warm potato salad with sliced cucumber.