Ingredients

• Ingredients
  1. 2 pounds boiling potatoes, peeled and cut into 3/4-inch pieces
  2. 4 tablespoons cooking oil
  3. 1 onion, chopped
  4. 2 cloves garlic, chopped
  5. 1/2 pound mushrooms, cut into 1/2-inch pieces
  6. 1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1/2-inch pieces
  7. 1 teaspoon salt
  8. 1/4 teaspoon fresh-ground black pepper
  9. 1/2 teaspoon dried thyme
  10. 1/4 cup heavy cream
  11. 2 tablespoons chopped fresh parsley

Directions

1. Put the potatoes in a medium saucepan of salted water. Bring to a boil and simmer until almost tender, about 5 minutes. Drain.
2. In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat. Add the onion, garlic, and mushrooms and cook, stirring occasionally, until the mushrooms are browned, about 6 minutes. Add the chicken, 1/2 teaspoon of the salt, the pepper, and the thyme. Sauté until the chicken is almost cooked through, 3 to 4 minutes. Remove the mixture from the pan.
3. Wipe out the frying pan and then heat the remaining 3 tablespoons oil over moderately high heat. Add the drained potatoes and let cook, without stirring, for 6 minutes. Add the remaining 1/2 teaspoon salt, stir the potatoes, and cook until well browned, about 4 minutes longer. Stir in the chicken and mushrooms, the cream, and the parsley. Cook until just heated through, 1 to 2 minutes longer.

Notes

Test-Kitchen Tip This is the perfect place to use leftover cooked turkey or chicken. Just toss it in at the end with the mushrooms.