Enjoy the crunchy sweet mangetout and a perfect combination of flavours in this main dish with spiced chicken fillet and homemade mushroom sauce. The potato rosettes add the finishing touch.
Peel the potatoes and slice into four equal pieces. Cook with a pinch of salt in boiling water for 20 minutes until just cooked. Drain the potatoes but save a cup of cooking liquid. Mash the potatoes with 25 grams of butter and the egg until smooth. Add a tablespoon of water if necessary. Season with salt and pepper.
Spoon the mashed potato into the piping bag. Pipe rosettes onto a baking tray lined with baking paper. Bake in the middle of the oven for aapprox.15 minutes until the rosettes are golden brown.
Rub the chicken with chicken seasoning. Heat the rest of the butter in a frying pan. Fry the chicken on a high heat until brown on all sides. Reduce the heat and fry for approx.. 10 minutes until cooked. Turn them regularly.
Cook the mangetout in boiling water for 3 minutes until just tender. Drain and rinse under cold running water to stop the cooking process.
Wipe the mushrooms with kitchen paper and slice them. Chop the shallot.
Remove the chicken from the pan. Keep warm under a lid or aluminium foil. Fry the shallot in the cooking juiceds for 3 minutes. Add the mushrooms and fry on a high heat for 4 minutes. Pour 50 ml of water into the pan and bring to the boil. Add the cooking cream. Bring back to the boil then simmer on a low heat for 10 minutes until the sauce thickens. Add the cornflour to bind the sauce. Season with salt and pepper.
Slice the chicken and arrange in a fan shape on each plate. Add some potato rosettes and the mangetout. Pour over the mushroom sauce to serve.
