John Myers
Chicken Strips with Herb-mashed Potatoes
The perfect chicken strips with herb-mashed potatoes recipe with a picture and simple step-by-step instructions.
- 1 kg Floury potatoes
- Salt, pepper, nutmeg
- 600 gr Chopped chicken
- 1 bunch Spring onions fresh
- 200 gr Brown mushrooms
- 2 tbsp Oil
- 4 tbsp Butter
- 2 tbsp Flour
- 100 ml Cream
- 100 ml White wine dry
- 1 El Vegetable broth
- 1 tbsp Medium hot mustard
- 200 ml Milk
- 200 ml Parsley and chives
- Peel, wash and quarter the potatoes. Cook in salted water for about 20 minutes.
- Wash the meat and pat dry.
- Clean and wash the spring onions and cut into rings. Clean, wash and slice the mushrooms.
- Heat the oil in a pan. Fry the meat in it until crispy. Salt, pepper and remove. Fry the mushrooms in the frying fat, remove. 2 tbsp. Heat the butter in the remaining frying fat. Sweat the flour in it. Stir in cream, 300 ml water, dry white wine and broth, bring to the boil. Add the meat, mushrooms and spring onions. Let simmer for about another 5 minutes on a low level. Stir in mustard and season with salt and pepper.
- Drain the potatoes. Mash into puree with milk and 2 tablespoons butter. Wash herbs. Chop the parsley, cut the chives into rolls and mix with the puree. Season with salt and nutmeg.
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