Chicken fillet with mushroom sauce and boat potatoes

Chicken fillet with mushroom sauce and boat potatoes is easy to make and tastes great. The recipe is suitable for 4 people.

1 kg boiled potatoes

Start with the boat potatoes. Grate a little olive oil in a skillet, divide the potatoes into boats and place them in the skillet. Sprinkle with salt, sprinkle with a little more oil and put them in the oven at full blast. When they start to get some color, turn the temperature down to 200 degrees and let them cook further, until they're crispy on the outside and soft inside.

180 - 200 g chicken fillet per pers

2 pk sliced mushrooms

4 tablespoons chicken stock

2 finely chopped onions

2 cloves finely chopped garlic

5 dl cream

pepper

Brown the chicken fillet in butter and set aside. Brown the mushrooms and onions well in butter. Add the garlic and let it sauté with a few minutes. Add cream and funds and let it cook until it thickens. Season with pepper and possibly more funds if you don't think it's salty enough. Place in chicken towards the end so it is cooked through, but not dry.

Serve chicken fillet with mushroom sauce and boat potatoes with optional vegetables, such as peas.

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