Butter chicken breast with mushroom sauce with mashed potatoes

Prepare your ingredients: Squeeze lemon juice; Clean with kitchen paper and laminate the mushrooms. Divide the butter into 6 parts: 3 will be used for the chicken, 2 will be used for the mushroom sauce and 1 for the puree.

Preheat the oven to 190 degrees.

Train the breasts with lemon juice and salpiment.

In a pan add the butter destined to chicken and seal the chicken about two minutes per side. Take to the oven for 20 minutes.

In a pan add the butter intended for sauce and olive oil, when it is melted add mushrooms and cook for two minutes. Pour the white wine and let the alcohol leave for 5 minutes, skim, turn off and add the cream.

For the puree: wash and peel the potatoes. In a pot, kick the potatoes in boiling water with salt (20 to 30 mins). When you are already cooked (soft), styling and grind until you form a puree. Add half of the butter and revolver until homogenized. Incorporate milk to achieve the desired consistency.

Serve the chicken with the mushroom sauce accompanied by mashed potatoes.

Polinenlacocin. Adapted.