Chicken morsels in lemon and basil with potato cream

600gr chicken breast;

3 lemons;

20gr basil;

salt and pepper to taste;

2 Ecodoses of vegetable stock;

300gr potatoes;

1 dl cream;

10gr butter;

nutmeg to taste;

80gr white onion;

10gr olive oil;

1 dl white wine;

15gr type 00 flour

Cut the chicken breast into approximately 2cm cubes. Cut the onion Julienne and brown it in the pressure cooker with olive oil. Add salt, pepper, roll the chicken breast in flour and brown it with the onion. Moisten with white wine and let it evaporate. Add the stock and basil. Close the lid and cook for 10 minutes, clocked after the hiss. When done take out the chicken, add the lemon juice to the cooking juices and blend the sauce. Add salt and pepper to taste, and if necessary thicken the sauce with a little flour diluted in stock and bring to the boil. Put the chicken in the sauce again. Set everything aside in a warm place. In the meantime wash the cooker and cook the potatoes cut into pieces in the steaming basket for 9 minutes with 4 dl water. Mash the potatoes, add the cream, butter, salt, pepper, nutmeg and mix well.

Recipe of Emanuele Gnemmi