Chicken to the caper with mashed potatoes

For the puree: wash and peel the potatoes. In a pot, throwing the potatoes into 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 stir up to homogenize. Incorporate milk to achieve the desired consistency.

For chicken: in a pan heating the rest of the butter over medium heat and brown chicken prey on all sides; Pour into an oven font and book.

In the same pan place the capers, the cream, the oregano, the lerel, the remaining salt and the pepper. Take a boil, lower the fire and cook over 2 mins, stirring occasionally.

Remove the Laurel and pour the sauce on chicken prey reserved.

Bake 45 mins at 1 hour approx, spraying the sauce occasionally while cooking.

Serve accompanied by the puree.

Eye: Look well in the size of the fountain to be used.