Chicken in spring-onion cream sauce with mash
Chicken breasts in a cream sauce with plenty of spring onions and a splash of white wine, served with mash. A classic of Argentine neighbourhood restaurants that is also cooked at home, and served with white rice too.
- 45 minTime
- 34 minHands-on
- 4Portions
- 51 gprotein per portion
- 920kcal per portion
Ingredients for 4 portions
- 700 gChicken breast, 4 fillets
- to tasteSalt
- to tasteBlack pepper
- 2 tbspRapeseed oil
- 1 tbspButter
- 250 gSpring onion, sliced, white and green parts
- 1 cloveGarlic, finely chopped
- 150 mlWhite wine
- 1 cubeChicken stock
- ≈ 150 mlWater, hot
- 300 mlDouble cream
On the side
- 1.2 kgPotato, floury
- 3 tbspButter, for the mash
- 150 mlMilk, hot
- to tasteNutmeg
Method
- Peel the potatoes, cut them into even pieces and put them in a pan of cold, salted water. Bring to the boil.
- Boil the potatoes until tender, about 20 minutes.
- Season the chicken with salt and pepper. Heat the oil in a large frying pan over a medium-high heat and brown the breasts for about 4 minutes per side, until golden. Lift them out.
- Melt the butter in the same pan and soften the spring onions and garlic over a medium heat for about 5 minutes.
- Pour in the wine and let it bubble for 2 minutes. Add the stock cube dissolved in the hot water.
- Stir in the cream, return the chicken to the pan and simmer over a low heat for about 10 minutes, turning the breasts once, until the sauce has thickened and the chicken is cooked through. Season to taste.
- Meanwhile, drain the potatoes and mash them with the butter, hot milk, a pinch of nutmeg and salt until smooth.
- Serve the chicken with the sauce and the mash.
