Sliced ​​Champigon with Potato Hash Browns

Rinse the chicken and dab it with paper towels. Cut off excess fat and then cut into bite-sized pieces.

Clean the mushrooms with a brush or kitchen paper and cut into slices or quarters. Peel the onion and cut into small pieces.

Briefly fry the chicken in hot oil in portions. Then place in a sieve so that excess fat can drain off. Only then season with salt and pepper. Then add some margarine or butter to the pan and fry the mushrooms with the onion in it until the liquid has evaporated. Remove from the pan, season with salt and pepper and set aside.

Deglaze the frying set with the white wine. Bring to the boil briefly and then add the broth, add the Creme Fine (or cream) and reduce a little. Season the sauce to taste and season it if necessary. If the sauce is not creamy enough, mix one or two teaspoons of cornstarch with a little water and use it to thicken the sauce.

Return the champigons and poultry to the sauce and let them warm up. Just before serving, stir in the finely chopped parsley.

For the hash browns: peel and wash the potatoes. Cut or plane into very fine strips, pat dry again on kitchen paper. Season with salt, pepper from the mill and freshly grated nutmeg. Mix 1 tablespoon of cornstarch into the potatoes. In a hot pan over medium heat, fry in oil in portions on one side with golden money, turn once and fry the other side with golden money. Place on kitchen paper and keep warm in the oven at approx. 100 degrees until serving. If necessary, season with a little salt and pepper.

Bon appetit!