Chicken Fillet with Mushrooms and Leek

Ingredients

• 700 g potatoes
• Salt
• 100 g heavy cream
• pepper (ground)
• 500 g chicken breast fillets (4 fillets of 125 g each)
• 1 Tbsp clarified butter
• 500 g mushrooms
• 250 g leek (1 stalk)
• 2 tbsp chopped parsley
• 5 tbsp butter

Instructions

1. 1.

   Peel, wash, and cut the potatoes into small pieces; simmer in salted water covered for about 25 minutes until tender.

2. 2.

   Drain the potatoes and let them steam off a bit. Add 3 tbsp butter and heavy cream, then mash with a potato masher to make a puree. Season with salt and pepper.

3. 3.

   Season the chicken fillets with salt and pepper. Heat clarified butter in an oven-safe skillet over medium heat and brown the fillets on one side until golden. Flip and finish cooking in a preheated oven at 180 °C (160 °C fan, gas range level 2–3) for about 10 minutes.

4. 4.

   Meanwhile, clean the mushrooms and slice them. Wash the leek and finely chop the white and light green parts. Melt the remaining butter in a pan and quickly sauté the mushrooms until browned. Add the leek and cook for a few more minutes. Season with salt and pepper.

5. 5.

   Plate the chicken fillets with the mushroom-leek mixture and potato puree, then serve.