Lemon chicken with mushroom sauce

Served this one on Mothering Sunday, and it was very well received. The mushroom sauce went well with the tangy chicken, and went well with some very smooth mashed potato. I like to make mash a little more interesting, the recipe shows what I did.

For the Chicken-
4 large chicken breasts, skinned
5 or 6 sprigs of dill weed, chopped
5 to 6 lemons, juiced thoroughly.

For the mushroom sauce
400g plain closed cup mushrooms, sliced
50g butter
200ml white wine
100ml double cream
Two or three pinches of ground nutmeg
Salt

For the mash
6 large potatoes, peeled and chopped into four
2 leeks, split down the middle and chopped
2 carrots, peeled and cut into short batons.
Butter

For the green bits
2 handfuls of sliced runner beans

The night before (or at least 2 hours beforehand):
1. Place the breasts in a bowl and immerse completely in the lemon juice, and mix in the dill. Cover and refridgerate.
2. Make the mushroom sauce by slowly cooking them in the butter. After about 5 minutes put in the white wine and bring to a simmer.
3. Keep simmering until reduced by about two-thirds, add the cream and mix in the nutmeg. Gently simmer 5 minutes more, and season with a little salt to taste.

On the day. Getting the timings right is the tricky part!
1. Heat the oven to 190C.
2. Drain off excess marinade from the chicken. Place in a roasting dish and cover (alternatively wrap each tightly in tin foil), and put in the oven for 25 minutes.
3. As soon as the chicken's in the oven, bring the potatoes and carrots to a boil, cook 20 minutes.
4. And whilst that's going, gently soften the leeks in some butter.
5. Next, reheat the mushroom sauce, and bring the beans to a boil.
6. When the potatoes are cooked, mash and mix in the leeks. Add butter and mash til the potatoes are completely smooth. A food processor does this nicely. You'll probably find the carrots and leeks don't mash, but this adds some tasty sweet lumpy bits. Season with salt.
7. Take the chicken out of the oven and drain off the excess liquid.
8. Serve on warmed plates; chicken, mash and beans. Pour the mushrooms and sauce over the mash and chicken.

There's quite a few little bits in this, so it is helpful to make up the mushroom sauce beforehand. Also the leeks could be prepared beforehand, and possibly the beans too.