Summary

Ingredients

• 750 g potato (s)
• 400 g mushrooms
• 2 medium onion (s)
• 600 g chicken breast
• 2 tablespoons oil
• salt and pepper
• Paprika powder, noble sweet
• 1 tablespoon herbs, dried, Italian.
• 4 tablespoon sherry
• 1 can tomato (s), chunky (425 ml)
• 150 g whipped cream
• 3 tablespoon butter
• 2 tablespoon almond flakes
• sugar
• Parsley, e.g. Garnish

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Instructions

1. Wash the potatoes and cook for 20 minutes, then chill, peel and let cool.
2. Clean the mushrooms and cut into quarters. Peel onion and chop finely. Wash the meat, pat dry and cut into strips.
3. Heat the oil in a large pan, fry the meat vigorously on all sides, season with salt and pepper and remove.
4. Fry the onions and mushrooms in the frying fat, season well with salt, pepper, paprika and herbs. Add the meat again. Deglaze with sherry, chunky tomatoes and cream. Bring to the boil and simmer for 2 - 3 minutes. To taste.
5. Pour the ragout into an ovenproof dish. Press the potatoes through a potato press (or cut them very small) and spread on top. Sprinkle with flaked almonds. Spread 2 - 3 tablespoons of butter in flakes over the top.
6. Bake in the preheated oven at 200 ° for about 35 minutes. Garnish with parsley.
7. A cool white wine spritzer goes well with it.