Chicken in Mushroom Sauce

with Parmesan Truffled Fries
Enjoy this luxurious weeknight dinner!
Cals 829 · Prot 55 · Carbs 60 · Fat 41
Family-Friendly
Try Hello Chef Now
40 min
photo
Enjoy this luxurious weeknight dinner!
Cals 829 · Prot 55 · Carbs 60 · Fat 41
Family-Friendly
Try Hello Chef Now
Download PDF
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

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.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

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.
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.
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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.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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