Chicken with mushrooms and leek-potato purée

For the leek and potato purée:

• 2 leeks
• 4 medium potatoes
• Extra virgin olive oil to taste
• Hot milk, as needed
• 2 tablespoons (30 g) cold butter
• Salt, pepper, chili pepper, and myrtle (herb) to taste

For the chicken and mushrooms:

• 2 chicken breasts
• Flour, as needed
• Salt and pepper to taste
• Extra virgin olive oil, as needed
• 1/2 onion
• 1 garlic clove
• Bay leaves to taste
• 7 oz mixed mushrooms (200 g)
• 1/2 cup water
• 2 tablespoons heavy cream

Prepare the leek and potato purée:

• Preheat the oven to 400°F (200°C)
• Season the leeks with salt, pepper, olive oil, chili pepper, and myrtle. Roast for 30 minutes, then blend until smooth
• Peel and lightly salt the potatoes, boil until tender, and mash through a sieve
• Mix the mashed potatoes with hot milk and cold butter, stirring until creamy
• Incorporate two tablespoons of leek purée into the potatoes and combine well

Prepare the chicken and mushrooms:

• Lightly flour the chicken breasts and sear them in a pan with olive oil for 2 minutes on each side. Season with salt and pepper, then set aside
• In the same pan, sauté chopped onion, garlic, and bay leaves. Add mixed mushrooms and sauté briefly
• Pour in 1/2 cup of water and add 2 tablespoons of cream. Season with salt and pepper
• Return the chicken to the pan and cook for another 5 minutes

Plating:

• Spread the leek-potato purée on the plate, arrange sliced chicken next to it, and drizzle with the mushroom sauce