Crispy chicken with mushrooms and lemon sauce

Peel the potatoes and cut them into small 1 cm cubes. Slice the mushrooms and the onion, then finely chop the basil.

Drop the potato cubes into a saucepan of cold salted water, bring to a boil and cook for 12 min until they're tender. Drain them and set aside.

Slice each breast in half horizontally to get 4 thin cutlets. Put them between two sheets of plastic wrap and pound them to about 1 cm. Season with salt and pepper.

Boil salted water in the free saucepan and cook the whole wheat pasta for 10 to 11 min. Drain it, saving a small glass of the cooking water.

In the skillet with a little fat over medium-high heat, cook the onion for 3 min, add the mushrooms for 5 min, then the potatoes for 3 min to brown them. Move everything to a bowl.

Add a little more fat to the hot skillet and cook the cutlets for 4 to 5 min per side. The meat should be white all the way through, no pink, with clear juices.

Sprinkle the shredded cheese over the cutlets, cover the skillet and let it melt for 1 min over low heat. Move the chicken to the plates.

In the skillet over low heat, pour in the cream, lemon juice, nutmeg, salt and pepper. Stir for 2 min, adding a splash of the pasta water if it's too thick.

Put the veggies back in the sauce to warm them up for 1 min. Plate the pasta, the melty chicken and the veggies, spoon the sauce over and sprinkle with basil.