Ingredients

The following ingredients have 4 Servings
  • 4 Chicken breasts
  • salt
  • freshly ground Black pepper
  • 1 Tbsp clarified butter
  • 6.667 cups button Mushrooms
  • 1 large Leek
  • 2 Tbsps roughly chopped parsley
  • 2 Tbsps butter
  • 5 cups potatoes
  • salt
  • freshly ground Black pepper
  • 0.375 cup cream
  • 4 Tbsps butter

Instruction

  • Season the chicken breasts with salt and pepper. Heat the clarified butter in an ovenproof frying pan and lightly brown the chicken breasts on one side. Then turn over and roast in a preheated oven (180°C) for about 10 minutes, or until done. Meanwhile clean and slice the mushrooms. Wash the leek and thinly slice the white and light green parts. Quickly fry the mushrooms in a frying pan over a fairly high heat. Add the leek and fry both together for a few minutes. Season with salt and pepper. Serve the chicken breasts on plates with the mushrooms and leeks and a spoonful of mashed potato. Sprinkle the chicken and vegetables with parsley.
  • For the mashed potato, peel and wash the potatoes, cut into pieces and boil in salted water, covered, for about 25 minutes, or until soft.
  • Drain the potatoes, leave to steam dry, then add the butter and cream and mash with a potato masher. Season with salt and pepper.