Chicken Breasts With Horseradish Mashed Potatoes And Brussels Sprouts - cooking recipe

Ingredients

800 g floury potatoes, peeled and chopped finely
None None white pepper
800 g Brussels sprouts, washed
4 x 150 g chicken fillets
4 slices bacon
2-3 tbsp oil
1-2 tsp lemon juice
2-3 cm horseradish, peeled and grated
200 ml milk
50 g + 1 tbsp butter
None None grated nutmeg
None None skewers, optional

Preparation

Boil the potatoes in salted water for about 20 mins. Cook the Brussels sprouts in boiling salted water for about 15 mins.
Meanwhile, heat the oil, season the chicken and wrap each breast with 1 slice of bacon then sear for about 10 mins. Mix 1-2 tsp horseradish with the lemon juice and set aside. Mix the milk, 3 1/2 tbsp butter and the remaining horseradish and bring to a boil. Drain the potatoes, add the milk and horseradish mixture, and mash with the potatoes.
To finish, drain the sprouts. Heat 1 tbsp butter and toss the sprouts in it. Season with salt and nutmeg. Plate the sprouts and chicken and serve with the mashed potatoes. Dress the potatoes with the lemony horseradish.