Minced chicken grain from quebec with fresh tarragon mashed potatoes with bacon and mushrooms |

Preparation time: 30 min

Preheat your four at 400 °F

• Mise en place

  Slice the chicken breasts into strips. Cut the bacon into small pieces. Cut the peeled potatoes into cubes. Chop the white onion and the shallot. Cut the mushrooms into quarters of Paris. Chop the parsley and tarragon.

• Preparation for the mashed potatoes

  In a nonstick skillet, fry the bacon over high heat for a few minutes. Add the mushrooms and the shallot and cook a few minutes. Finally add the chopped garlic. In a large saucepan, place the potatoes and cover with cold water. Add a pinch of salt and bring to a boil. Cook over medium heat for 10-15 minutes until it is tender, then drain. In a large bowl, mash the potatoes still warm earth and stir the mushrooms and bacon. Add the chopped parsley.

• Preparation for the chicken

  Season chicken strips with salt and pepper. In a large nonstick skillet, pour a little olive oil and let them color high heat. Set a side. In the same skillet, cook the white onion and deglaze with white wine. Add the chicken strips, then add the cream and mustard. Bring to a boil and reduce the sauce until it thickens slightly. Add the tarragon at the last moment. Adjust the seasoning.

• To serve

  In a plate, put the crushed potato with a cookie cutter. Add the minced chicken and the sauce with tarragon.