Sherry chicken with potato crust

Ingredients for 4 servings:

• 750 g potatoes
• 400 g mushrooms
• 2 m.-sized onion(s)
• 600 g chicken breast
• 2 tbsp oil
• salt and pepper
• Paprika powder, sweet
• 1 tbsp dried Italian herbs
• 4 tbsp sherry
• 1 can of chopped tomatoes (425 ml)
• 150 g whipped cream
• 3 tbsp butter
• 2 tbsp almond flakes
• Sugar
• Parsley, for garnishing

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the potatoes and boil for 20 minutes, then rinse, peel, and let cool. Clean the mushrooms and quarter them. Peel and finely dice the onion. Wash the meat, pat dry, and cut into strips. Heat oil in a large pan, brown the meat all over, season with salt and pepper, and remove. Brown the onions and mushrooms in the frying fat, season generously with salt, pepper, paprika, and herbs. Return the meat to the pan. Deglaze with sherry, chopped tomatoes, and cream. Bring to a boil and simmer for 2-3 minutes. Season to taste. Transfer the ragout to an ovenproof dish. Press the potatoes through a potato ricer (or chop them very finely) and spread on top. Sprinkle with flaked almonds. Sprinkle 2-3 tablespoons of butter in small pieces over the top. Bake in a preheated oven at 200°C for about 35 minutes. Garnish with parsley. Serve with a cool white wine spritzer.