Indian Style Chicken with Mashed Potatoes and Mushroom Sauce
- 500 grams floury potatoes
- 400 grams green Beans
- 4 Chicken breasts (ready to cook, skinless, each about 160-180 grams)
- freshly ground peppers
- 250 grams fresh button Mushroom
- 1 garlic clove
- 2 Tbsps vegetable oil
- 1 Tbsp butter
- 1 tsp Pastry flour
- 80 milliliters Marsala wine
- 320 milliliters Beef broth
- 3 ground peppercorns
- 20 grams butter
- 120 milliliters lukewarm milk
- 30 grams butter
- 1 Tbsp freshly chopped parsley
- 1 Tbsp freshly chopped Basil
Peel and rinse potatoes, quarter and cook in boiling salted water for about 25-30 minutes or until tender. Rinse beans and blanch for 2-3 minutes in boiling water. Rinse in cold water and drain well.
Rinse and pat dry chicken breasts, cut in half horizontally, season with salt and pepper. Wipe mushrooms with paper towels and cut into slices. Peel garlic and squeeze through a garlic press. Heat oil in a pan and cook chicken until golden brown on both sides. Reduce heat and simmer on low heat until cooked through.
In another pan, heat butter and cook mushrooms until all liquid has evaporated. Remove from pan and set aside. Add garlic to the pan, sift over flour and cook for a few seconds. Deglaze pan with marsala. Add broth and whisk until smooth. Simmer on medium heat for about 5 minutes.
Return mushrooms to the pan and season with salt and crushed pepper. Toss beans in melted butter and season with salt and pepper. Drain and mash potatoes. Add milk and butter to potatoes and puree. Add herbs, season with salt, pepper and nutmeg. Arrange chicken breasts, beans and potatoes on warmed plates, drizzle with mushroom sauce and serve.