2 pounds boiling potatoes, peeled and cut into 3/4 inch pieces
4 tablespoons cooking oil
1 onion, chopped
2 cloves garlic, chopped
1/2 pounds mushrooms, cut into 1/2 inch pieces
1 1/3 pounds boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1/2 teaspoon dried thyme
1/4 cup heavy cream
2 tablespoons chopped fresh parsley
1. Put 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 cooking oil over medium heat. Add the onion, garlic, and mushrooms, and cooking, stirring occasionally, until the mushrooms are browned, about 6 minutes. Add the chicken, 1/2 teaspoon of the sale, the pepper, and the thyme. Sauté until the chicken is almost cooking 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 medium 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.