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🍽️ Indian-style Chicken with Mashed Potatoes and Mushroom Sauce

570 kcal · 30 min · 4 servings

Ingredients

• 500 g floury potatoes
• salt
• 400 g green beans
• 4 chicken breast fillets (kitchen-ready, skinless, 160-180 g each)
• pepper (from a mill)
• 250 g fresh mushrooms
• 1 clove of garlic
• 2 tbsp vegetable oil
• 1 tbsp butter
• 1 tsp flour
• 80 ml Marsala
• 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 the potatoes and wash them thoroughly.
2. 2. Cut the potatoes into quarters and place them in boiling salted water.
3. 3. Cook the potatoes for 25 to 30 minutes until tender.
4. 4. Wash the beans and remove the tough ends.
5. 5. Blanch the beans for 2 to 3 minutes in boiling water.
6. 6. Drain the beans and rinse them under cold water to stop the cooking.
7. 7. Let the beans drain well.
8. 8. Wash the chicken breasts and pat them dry with a kitchen towel.
9. 9. Slice the chicken breasts horizontally into two thinner cutlets.
10. 10. Season the meat with salt and pepper.
11. 11. Clean the mushrooms with a damp cloth.
12. 12. Slice the mushrooms into thin pieces.
13. 13. Peel the garlic and press it through a garlic press.
14. 14. Heat oil in a large frying pan.
15. 15. Fry the chicken meat until golden brown on both sides.
16. 16. Reduce the heat and cook the meat slowly until done.
17. 17. Heat butter in a second frying pan.
18. 18. Fry the mushroom slices, turning them occasionally.
19. 19. Remove the mushrooms from the pan and set them aside.
20. 20. Add the pressed garlic to the pan.
21. 21. Let the garlic sweat slightly.
22. 22. Sprinkle the flour over the garlic.
23. 23. Let the flour toast briefly.
24. 24. Deglaze the pan with Marsala wine.
25. 25. Pour in the broth.
26. 26. Stir the sauce vigorously with a whisk.
27. 27. Simmer the sauce for approx. 5 minutes over medium heat.
28. 28. Add the mushrooms back into the sauce.
29. 29. Season the sauce with salt and crushed pepper.
30. 30. Melt butter in a small frying pan.
31. 31. Toss the beans briefly in the butter.
32. 32. Season the beans with salt and pepper.
33. 33. Drain the cooked potatoes.
34. 34. Let the potatoes steam dry.
35. 35. Mash the potatoes into a puree.
36. 36. Add milk and butter to the puree.
37. 37. Stir everything into a smooth mash.
38. 38. Fold in the chopped herbs.
39. 39. Season the puree with salt, pepper, and nutmeg.
40. 40. Warm the plates.
41. 41. Place the chicken and beans on the plates.
42. 42. Add the mashed potatoes.
43. 43. Drizzle the dish with the mushroom sauce.
44. 44. Serve the meal hot.

Nutrition per serving

• kcal: 570
• Protein: 56 g · Fett/Fat: 22 g · Carbs: 33 g