4 Skinless chicken breasts
4 Yukon potatoes
1 pound butter
1/2 cup cream
8 ounces black trumpet mushrooms
1 clove of garlic
3 sprigs of thyme
1/2 cup crème fraîche
For potatoes: Preheat oven to 350. Roast potatoes on baking sheet for 45 minutes or until tender. When done, remove inner part of potatoes and pass through fine mesh or potato ricer. Add potatoes to a saucepot on low, warm heat and add crème fraîche, ½ pound butter, salt, and white pepper; stir until blended
Method for chicken: Start with a medium sized stockpot and add ½ inch water place on medium heat. Start whisking ¾ pound of butter to create an emulsified sauce
Add Chicken to pot and allow to simmer until internal temperature reaches 165. Rest.
Method for mushrooms: Heat 3 tablespoons of canola oil in sauté pan Saute mushrooms with thyme, garlic, salt and black pepper until tender.
Plating dish: Scoop mashed potatoes on plate. Slice chicken breasts and place on top of mashed potatoes. Lay mushrooms on top of chicken.