Hähnchenbrust mit Pilzsoße und Kartoffelpüree

Zubereitung

1. Boil the potatoes in salted water for 15–20 minutes, drain and mash with the milk and salt.
2. Pan-fry the seasoned chicken breast for 5–6 minutes per side, then rest and slice.
3. Fry the sliced mushrooms in the same pan for 6 minutes with garlic and thyme, adding a splash of water for the sauce.
4. Serve the chicken on the mash with the mushroom sauce.