Cut the chicken breasts into fillets of equal size and marinate for 3 hours in marjoram and rosemary with a dash of allspice and bay leaf. Fry the fillets in vegetable oil right before serving, 5 minutes on each side.
Fava bean ragout:
Cook the fava beans until soft and peel them. Clean the mushrooms and cut them into small pieces. Finely dice 2 white and 2 red onions. Preheat the frying pan, add 3 tablespoons of clarified butter, add onions and fry until translucent, then add the mushrooms. Mix thoroughly and fry for about 5 minutes. Add fava beans, season with salt and pepper. Stew in the frying pan for about 3 minutes. Add 1 tablespoon of butter at the end and mix thoroughly.
Finely dice 2 white onions and all 3 kinds of peppers. Blanch and peel the tomatoes, then dice them. Preheat a frying pan, add vegetable oil and fry the onions. Add the diced peppers and tomatoes. Stew for about 15 minutes. Season with salt and pepper. Add lemon juice and mix thoroughly.
Cook the potatoes until tender. Mash the warm potatoes with a press, add butter and cream, mix thoroughly, add salt and pepper to taste. The potatoes should have a creamy consistency.