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For the mashed potatoes with mushrooms and truffle flavor
Put the water, milk and salt in a small saucepan and let them come to a boil.
Remove from the heat and add the butter.
Stir to melt.
Add the contents of the envelope (mashed potatoes with mushrooms and truffle flavor) mixing until homogenized.
For the chicken with peas
Cut the chicken into bite-sized pieces and pat dry with absorbent paper.
Sprinkle with a little olive oil 1-2 tbsp. and add salt and pepper. Mix the pieces until they are oiled.
In a non-stick pan, on medium to high intensity, saute the chicken to brown all over for 4-5′.
Add the onion and saute for 3 minutes until it becomes transparent.
Add the peas and stir to coat.
Pour over chicken stock or hot water.
We lower the intensity of the fire. Cover the food and boil for almost 10′, to drink its liquid.
Finally add the lemon juice and basil leaves.
Turn off the heat, stir and serve with the puree.
Pour a little olive oil over the dishes.
For more recipes with Puree GIOTIS see here.