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🍽️ Crispy Potato Pancakes with Creamy Chicken

599 kcal · 30 min · 4 servings

Ingredients

• 10 g Porcini mushrooms
• 300 g Button mushrooms
• 300 g Oyster mushrooms
• 1 bunch Spring onions
• 700 g Chicken breast fillet (skinless)
• 800 g large firm-boiling potatoes (from the day before)
• Salt
• Pepper
• Nutmeg
• 4 tbsp Oil
• 300 ml Chicken broth
• 400 ml Milk
• 2 tsp Cornstarch

Instructions

1. 1. Wash the spring onions and pat them dry.
2. 2. Finely chop the white and light green stems of the spring onions.
3. 3. Slice the green tips of the spring onions into fine rings.
4. 4. Dice the porcini mushrooms into very small cubes.
5. 5. Clean the button mushrooms and cut them into quarters.
6. 6. Slice the oyster mushrooms into thin strips.
7. 7. Cut the chicken breast fillets into small cubes.
8. 8. Peel the potatoes.
9. 9. Grate the peeled potatoes coarsely.
10. 10. Season the grated potatoes with nutmeg, salt, and pepper.
11. 11. Heat two tablespoons of oil in a casserole dish.
12. 12. Sauté the chicken meat and the finely chopped white parts of the spring onions over medium heat.
13. 13. Make sure the meat does not brown.
14. 14. Remove the meat and onion mixture from the pot and set it aside.
15. 15. Add all the prepared mushrooms to the frying fat in the pot.
16. 16. Sauté the mushrooms for three minutes while stirring constantly.
17. 17. Add the sautéed chicken meat back into the pot.
18. 18. Season the dish with salt and pepper.
19. 19. Add the diced porcini mushrooms and the broth.
20. 20. Cover the pot and let the stew simmer for ten minutes over low heat.
21. 21. Heat one tablespoon of oil in a non-stick pan with a diameter of twenty centimeters.
22. 22. Add half of the seasoned potato mixture to the hot pan.
23. 23. Press the potatoes together into a flat, firm cake.
24. 24. Drizzle the potato pancake with three tablespoons of milk.
25. 25. Fry the pancake over medium to low heat for five minutes.
26. 26. Carefully flip the potato pancake.
27. 27. Drizzle the other side with another three tablespoons of milk.
28. 28. Fry the pancake for a further three minutes.
29. 29. Keep the finished pancake warm in the oven.
30. 30. Repeat the process with the remaining potato mixture.
31. 31. Whisk the cornstarch with the remaining milk to form a smooth mixture.
32. 32. Add the starch-milk mixture to the chicken stew.
33. 33. Bring the sauce to a boil until it thickens.
34. 34. Season the sauce finally with salt and pepper.
35. 35. Halve the warm potato pancakes.
36. 36. Place the chicken sauce on the pancake halves.
37. 37. Garnish the dish with the spring onion rings.

Nutrition per serving

• kcal: 599
• Protein: 59 g · Fett/Fat: 19 g · Carbs: 46 g