Chicken with Mushroom White Wine Sauce and Onions
Scrub potatoes thoroughly and cook in a pot of boiling salted water until knife-tender, about 20 minutes. Drain and rinse in cold water, then drain again. Meanwhile, rinse chicken breasts, pat dry and cut into 2 cm (approximately 1 inch) cubes. Trim mushrooms and cut into quarters. Rinse parsley, shake dry, pluck leaves from the stems and finely chop. Cut bacon into strips and fry in a pan with melted butter and diced chicken. Remove and set aside.
Peel onions, trim and slice. Add mushrooms and onions to the pan and fry for 3-5 minutes until the mushroom liquid has evaporated completely. Add chicken to the pan. Sprinkle everything with flour and saute until chicken turns golden brown. Deglaze pan with white wine and broth, stir vigorously with a whisk so there are no lumps. Season with salt, pepper and nutmeg. Simmer for 15-20 minutes over medium heat. Season again to taste. Drain ready cooked potatoes, let cool briefly. To serve, arrange potatoes on plates and cover with chicken stew. Serve garnished with parsley.