Chicken in Mushroom Sauce

with Parmesan Truffled Fries

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Instructions

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1 Make fries

Preheat the oven to 200°C/180°C fan. Slice the potatoes (skins on) into fries. Add the fries to a large baking tray with a drizzle of vegetable oil and a generous pinch of salt. Toss the fries in the oil until fully coated. Bake for 30 min or until golden and crisp.

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2 Prep

Meanwhile, chop the mushrooms. Peel and finely slice the shallots. Grate the Parmesan. Finely chop the chives

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3 Fry chicken

Heat a non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken breasts with a pinch of salt and cook for 5 min on either side until golden and cooked through. Transfer the chicken to a plate and return the pan to a medium heat.

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4 Fry mushrooms

Add the mushrooms and shallots to the pan with another drizzle of olive oil and a pinch of salt. Cook for 5 min.

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5 Make sauce

Add the cooking cream, measured water, Dijon mustard, Worcestershire sauce and black pepper and simmer for 5 min. Return the chicken and its juices to the pan and simmer for 1 min further. 

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6 Serve

Once the fries are ready, remove the tray from the oven. Drizzle the fries with the truffle oil and sprinkle with the grated Parmesan. Give everything a good mix up. Serve the fries alongside the chicken and sauce. Garnish with the chopped chives

Tips for fussy eaters

Not a fan of truffle oil? Go easy!

Pro tip

If the chicken is browning too quickly without cooking all the way through, add a splash of water to the pan, reduce the heat and cover with a lid until fully cooked.

Enjoy this luxurious weeknight dinner!

Cooking Time: 40 min

Cals 829 · Prot 55 · Carbs 60 · Fat 41

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp

Sauce

Chestnut mushrooms 250 Grams
Shallots 1 Piece
Fresh chives 15 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Cooking cream 200 ML
Water 100 ML
Dijon mustard 6 Grams
Worcestershire sauce 15 Grams
Black pepper 0.5 Tsp

Fries

Potatoes 600 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Parmesan 30 Grams
Truffle oil 15 ML

Enjoy this luxurious weeknight dinner!

Cooking Time: 40 min

Cals 829 · Prot 55 · Carbs 60 · Fat 41

Instructions

photo

1 Make fries

Preheat the oven to 200°C/180°C fan. Slice the potatoes (skins on) into fries. Add the fries to a large baking tray with a drizzle of vegetable oil and a generous pinch of salt. Toss the fries in the oil until fully coated. Bake for 30 min or until golden and crisp.

photo

2 Prep

Meanwhile, chop the mushrooms. Peel and finely slice the shallots. Grate the Parmesan. Finely chop the chives

photo

3 Fry chicken

Heat a non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken breasts with a pinch of salt and cook for 5 min on either side until golden and cooked through. Transfer the chicken to a plate and return the pan to a medium heat.

photo

4 Fry mushrooms

Add the mushrooms and shallots to the pan with another drizzle of olive oil and a pinch of salt. Cook for 5 min.

photo

5 Make sauce

Add the cooking cream, measured water, Dijon mustard, Worcestershire sauce and black pepper and simmer for 5 min. Return the chicken and its juices to the pan and simmer for 1 min further. 

photo

6 Serve

Once the fries are ready, remove the tray from the oven. Drizzle the fries with the truffle oil and sprinkle with the grated Parmesan. Give everything a good mix up. Serve the fries alongside the chicken and sauce. Garnish with the chopped chives

Tips for fussy eaters

Not a fan of truffle oil? Go easy!

Pro tip

If the chicken is browning too quickly without cooking all the way through, add a splash of water to the pan, reduce the heat and cover with a lid until fully cooked.

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp

Sauce

Chestnut mushrooms 250 Grams
Shallots 1 Piece
Fresh chives 15 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Cooking cream 200 ML
Water 100 ML
Dijon mustard 6 Grams
Worcestershire sauce 15 Grams
Black pepper 0.5 Tsp

Fries

Potatoes 600 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Parmesan 30 Grams
Truffle oil 15 ML
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