What is done here with chicken breast and sherry can be carried over to any other tender meat and also to firm-fleshed fish such as eel, monkfish and shellfish.
Peel two larger (but not huge) potatoes per person, cut them into thick slices and then cut them into strips and make cubes of about 1 cm. Cook the cubes in lightly salted water or in chicken stock, drain and keep warm.
Peel the halves of the chicken breast and also cut into cubes. Then clean the mushrooms and cut them into cubes, if possible the same size as potatoes and chicken.
In a sauté pan, the chicken cubes are sautéed in hot butter over a low flame while constantly turning for 2 to 3 minutes. Then add the mushrooms. Turn up the heat and as soon as something like a roasting process begins, pour in a large glass of sherry, add a little salt, pour in 1 glass of white wine and cover and cook over a lively fire for 4 minutes.
Meanwhile pour in the cream and season to taste!
The sauce is probably still too much and too thin; so cover off! When the sauce has reached the right, creamy consistency, remove the sauté pan from the fire, add the potato cubes and season everything with 2 teaspoons of black, ground pepper.
A stew has emerged that couldn`t be more delicate. The nut note of the sherry and the aroma of the mushrooms refine the potato cubes; add the tender chicken - a harmony that should not be unbalanced by herbs.
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