Chicken in a Creamy Sauce on Velvety Mashed Potatoes

Ingredients:

For the chicken and sauce:

4 chicken fillets

2 tbsp olive oil

1 shallot, finely chopped

2 cloves garlic, minced

200 ml full-fat liquid cream (or light cream)

100 ml chicken stock

1 tbsp old-fashioned mustard

1 tsp paprika (optional)

50 g grated cheese (parmesan or emmental)

Salt and pepper, to taste

2 tbsp tbsp chopped fresh parsley

For the mashed potatoes:

800g potatoes

50g butter

150ml warm milk

Salt, pepper and nutmeg (optional)

Instructions:

To make the mashed potatoes:

Peel and cut the potatoes into chunks. Cook in a large pan of boiling salted water for 15-20 minutes, until tender.

Drain and mash with a potato masher or fork. Stir in the butter and warm milk, then season with salt, pepper and nutmeg. Cover to keep warm.

Cook the Chicken:

In a large skillet, heat the olive oil over medium heat. Season the chicken fillets with salt and pepper, then cook for 5-6 minutes on each side until golden and cooked through. Remove and set aside.

Prepare the Sauce:

In the same skillet, add the shallot and garlic, then sauté for 2-3 minutes until tender.

Deglaze with the chicken stock and scrape up the juices from the bottom of the pan to release the flavors.

Stir in the liquid cream, mustard, and paprika (if using). Simmer for 5 minutes until the sauce thickens slightly.

Add the grated cheese and stir until melted. Adjust the seasoning with salt and pepper.

Assemble the Dish:

Return the chicken fillets to the pan to coat with the sauce and gently reheat for 2 minutes.

Serve a generous portion of mashed potatoes on each plate, add a chicken fillet on top, and drizzle with the sauce.

Garnish and Serve:

Sprinkle with fresh parsley before serving. Accompany with a green salad or steamed vegetables for a balanced meal.

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Servings: 4