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Sautéed Potatoes with Chicken and Mushrooms


3 medium potatoes, peeled sliced and cooked
1 tablespoon oil
pepper to taste
20g butter
1 onion, peeled and sliced
110g mushrooms, sliced
250g cooked chicken meat
1/2 cup cream
1 tablespoon sherry
pinch paprika

Drain the potatoes and carefully pat dry with kitchen towel. In a frying pan heat oil and fry potatoes until golden brown. Season and remove with a slotted spoon. Keep hot in oven set at 180 C.

In the same pan, melt butter and fry onion until transparent. Stir in mushrooms and cook a further 1 minute. Add chicken and continue stirring for 4 minutes. Add cream and sherry, bring to the boil and simmer 5 minutes.

To serve, spoon the chicken mixture onto large warm serving dish and surround with the potatoes. Sprinkle with paprika.




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