Chicken with Mashed Potatoes and Indian-Style Mushroom Sauce

Ingredients

• 500 g waxy potatoes
• Salt
• 400 g Green Beans
• 4 chicken breast fillets (ready to cook, skinless, 160-180 g each)
• pepper (ground)
• 250 g fresh button mushrooms
• 1 Garlic clove
• 2 tbsp plant oil
• 1 tbsp butter
• 1 tsp flour
• 80 ml Marsala wine
• 320 ml meat broth
• 3 peppercorns (crushed)
• 20 g butter
• 120 ml lukewarm milk
• 30 g Butter
• 1 tbsp freshly chopped parsley
• 1 tbsp freshly chopped basil
• nutmeg

Instructions

1. 1.

   Peel, wash, quarter the potatoes and boil in salted water for 25-30 minutes until tender. Rinse the green beans, trim ends and blanch in boiling water for 2-3 minutes. Drain, shock with cold water and set aside.

2. 2.

   Wash the chicken breasts, pat dry, cut horizontally into halves, season with salt and pepper. Clean the mushrooms, wipe with a kitchen towel and slice. Peel and crush the garlic. In a hot pan with oil, brown the meat on both sides until golden brown, reduce heat and cook slowly through.

3. 3.

   In another pan melt butter and sauté the mushrooms, turning occasionally. Remove and set aside. Add the garlic to the pan, lightly sauté, sprinkle flour over it, let it color briefly, then deglaze with Marsala wine. Pour in broth, whisk vigorously to avoid lumps, and simmer for about 5 minutes on medium heat.

4. 4.

   Return the mushrooms and season with salt and crushed peppercorns. Toss the green beans briefly in melted butter and season similarly. Drain the potatoes, allow to steam dry, then mash. Add milk and butter, blend into a smooth purée. Fold in herbs and season with salt, pepper, and nutmeg. Plate the chicken breasts and beans on warmed plates and drizzle with mushroom sauce before serving.