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Ingredients (4 servings)
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500 g Hühner-Innenfilets
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800 g Erdäpfel
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250 g Champignons
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200 ml Schlagobers
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150 ml Milch
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40 g Teebutter
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500 ml Wasser
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Salz, Pfeffer, Muskatnuss
Preparation
- Put water and some salt into the mixing bowl. Place the peeled and cubed potatoes into the simmering basket and insert it.
- Season the chicken inner fillets, distribute them along with the quartered mushrooms in the Varoma dish, place it on top, and steam for 25 min/Varoma/speed 1.
- Remove the Varoma and simmering basket. Pour off all but a small amount of the cooking liquid, add heavy cream and mushrooms to the mixing bowl, heat for 3 min/98 °C/reverse/speed 1, season to taste, and keep the sauce warm with the meat.
- Insert the butterfly whisk into the empty mixing bowl. Add cooked potatoes, milk, butter, salt, and nutmeg, mash for 30 sec/speed 3.5, and serve with the chicken and creamy mushrooms.
