Ingredients
2lbpotatoes,boiling
4tbspcooking oil
1onion
2clovesgarlic
½lbmushrooms
1lbchicken breast,boneless
1tspsalt
¼tspfresh ground black pepper
½tspdried thyme
¼cupheavy cream
2tbspfresh parsley,chopped
Preparation
Put the potatoes in a medium saucepan of salted water.
Bring to a boil and simmer for about 5 minutes, until almost tender. Drain.
In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat.
Add the onion, garlic, and mushrooms and cook for about minutes, stirring occasionally, until the mushrooms are browned.
Add the chicken, salt, pepper, and thyme.
Sauté for 3 to 4 minutes until the chicken is almost cooked through.
Remove the mixture from the pan.
Wipe out the frying pan and then heat the remaining 3 tablespoons oil over moderately high heat.
Add the drained potatoes and let cook, without stirring, for 6 minutes.
Add the remaining salt, stir the potatoes, and cook for about 4 minutes more, until well browned.
Stir in the chicken and mushrooms, the cream, and the parsley.
Cook for 1 to 2 minutes more, until just heated through.
