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2 lbs potatoes, peeled and cut into 3/4 inch pieces
4 tbs cooking oil
1 onion, chopped
2 cloves garlic, chopped
1/2 lb mushrooms, cut into pieces
1 1/3 lb boneless, chicken breasts cut into pieces
1 tsp salt
1/4 tsp pepper
1/2 tsp dried thyme
1/4 cup heavy cream
2 tbs chopped parsley
Put the potatoes in a saucepan. Boil and simmer until almost tender, about 5-7 minutes, drain.
In a frying pan, heat t tbs of the oil and saute the onion, garlic and mushrooms ;until the mushrooms are browned, about 6 minutes. Add the chicken, 1/2 tsp of the salt, the pepper, and the thyme. Cook until the chicken is almost cooked through, about 4-6 minutes. Remove the mixture from the pan.
Wipe out the pan and heat the remaining oil and add the drained potatoes and let cook, without stirring, for 6 minutes. Add the remaining salt, stir the potatoes, and cook until well browned.
Stir in the chicken and mushrooms mixture, the cream, and the parsley. Cook until heated through.
This recipe serves 4. Enjoy.
Note that the picture of the dish shows an egg on top. Also, leftover cooked turkey or chicken could also be used, just toss in at the end with the mushrooms.
