Salad mash with chili chicken

Ingredients for 2 servings:

• 2 chicken breast fillets
• 500 g potatoes
• 1 bunch of spring onions
• ½ head of iceberg lettuce
• 100 ml cream
• 100 ml vegetable stock
• 1 tbsp butter
• 2 tbsp olive oil
• 1 tbsp chili flakes
• some nutmeg
• some salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Peel the potatoes, cut into large cubes and rinse again. Clean, wash and sort the lettuce and cut into fine strips. Clean, wash and finely slice the spring onions. Rinse the chicken breast, pat dry and season with chili, pepper and salt. Boil the potatoes in plenty of salted water for 15 to 20 minutes. Heat 1 tablespoon of olive oil in a pan, briefly sear the chicken breast on all sides, then reduce the heat and let the chicken cook slowly. Season with salt and pepper and let it rest for a short time. Heat 1 tablespoon of olive oil in a small pan and briefly sear the spring onions. Deglaze with the vegetable stock and reduce slightly. Season with salt and pepper. Drain the potatoes, let them evaporate and roughly mash them. Heat the cream and butter and mix them into the mash. Season with nutmeg, pepper and salt and finally fold in the salad. Arrange the salad mash on plates, place the chicken breast fillet on top, and top with the spring onions. Serve immediately while hot.