Lemon Confit Chicken Sauté With Potatoes

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Peel and cut the potatoes into cubes.
Cook the potatoes in water until you can easily insert a knife into them, then drain and set aside on a tray.
Cut the chicken breasts into medium-sized pieces.
Place the chicken on a baking tray, drizzle with olive oil, and season with salt and pepper.
Bake in the oven at 180°C (350°F) for 5-7 minutes.
Add the potatoes to the chicken and continue cooking for another 2 minutes to brown them slightly.
For the sauce, sauté the preserved lemons with the cream or water in a saucepan until it comes to a boil.
Remove from heat and blend the mixture with the salted butter until smooth. If you prefer a smoother sauce, strain through a sieve.
Serve the chicken and potatoes with the lemon confit sauce drizzled on top and sprinkle with fresh parsley.