Chicken Breast in Creamy Mushroom Sauce
with roast potatoes & salad
Contrary to what you might think, the tomato is not a vegetable but a fruit, or more precisely, it's a variety of fruit.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
200 g
Potatoes
½ piece
Onion
½ piece
Garlic
65 g
Mushrooms
1 piece
Chicken breast
75 g
Cooking cream
(Contains Milk)
½ piece
Carrot
½ piece
Tomato
20 g
Lamb's lettuce
Not included in your delivery
½ tablespoon
Extra virgin olive oil
50 milliliters
Low sodium mushroom or vegetable stock
1 tablespoon
[Plant-based] butter
½ tablespoon
Olive oil
½ teaspoon
Mustard
1.25 tablespoon
Red wine vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 210°C and prepare the stock. Peel or wash the potatoes and cut into quarters, then transfer to a bowl. Drizzle with olive oil and season with salt and pepper, then toss well to coat. Transfer to a parchment-lined baking sheet and roast in the oven for 25 - 30 minutes or until done, tossing halfway. Meanwhile, chop the onion and crush or mince the garlic. Slice the mushrooms.
Melt a knob of butter in a deep frying pan over medium-high heat. Season the chicken breast with salt and pepper, then fry for 2 - 3 minutes per side. Remove from the pan and set aside. Melt another knob of butter in the same pan and fry the garlic with half of the onion for 1 - 2 minutes. Stir in the mushrooms and fry for 4 - 6 minutes.
Deglaze the mushrooms with the stock and 1 tbsp red wine vinegar per person, then add the cream and mix well to combine, seasoning to taste with salt and pepper. Allow the mushroom sauce to reduce for 5 minutes (see Tip). Transfer the chicken back to the pan and cook for 8 - 12 minutes until the sauce has thickened to your liking.
Tip: taste and stir the sauce regularly. If it's too thin, allow to reduce for more time.
Meanwhile, grate the carrot and cut the tomato into wedges.
Did you know... carrots are rich in vitamin A, which not only supports growth but is also good for your skin, hair, nails, eyes and immune system. You can also find vitamin A in kale, spinach, broccoli and eggs.
In a salad bowl, combine the extra virgin olive oil and the mustard with the rest of the red wine vinegar and the rest of the onion. Season to taste with salt and pepper, then add the lettuce, tomato and carrot to the bowl. Toss well to combine with the vinaigrette.
Serve the potatoes and salad on plates. Serve the chicken and mushroom sauce alongside.