Chicken Breast in Creamy Mushroom Sauce
with rice, broccoli & gomashio
Gomashio comes from Japanese cuisine and is used to season a variety of dishes; it's made from 90% "goma" (sesame seeds) and 10% "sio" (sea salt).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
125 g
Mushrooms
75 g
White long grain rice
1 piece
Chicken breast with Mediterranean herbs
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
½ piece
Red onion
100 g
Broccoli
½ sachet(s)
Gomashio
(Contains: Sesamzaad)
Not included in your delivery
25 milliliters
Low sodium chicken stock
½ tablespoon
Olive oil
1 teaspoon
Mustard
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock. Boil plenty of water in a pot or saucepan for the rice and broccoli.
- Quarter the mushrooms and chop the onion.
- Cut the head of the broccoli into florets and dice the stem.
- Boil the rice for 5 - 6 minutes, covered, then add the broccoli and cook for a further 5 - 7 minutes. Drain and set aside.
- Heat a light drizzle of olive oil in a deep frying pan over medium-high heat.
- Fry the onion with the mushrooms for 4 - 6 minutes or until the onion is soft and translucent, stirring regularly (see Tip).
- Season to taste with salt and pepper.
Tip: mushrooms absorb a lot of liquid during cooking, therefore it may seem as if they are burning - but trust the process and refrain from adding extra oil.
- To the mushrooms, add the cream, the mustard and the stock.
- Allow the sauce to reduce for 5 minutes (see Tip).
Tip: stir the sauce regularly and taste as you go. If the sauce is too thin, increase the heat and remove the lid so as to allow the sauce to reduce further. If it is too thick, add an extra splash of water as needed.
- Heat a light drizzle of olive oil in a frying pan over medium-high heat. Sear the chicken for 3 - 5 minutes until evenly browned.
- Transfer the chicken to the sauce, then cover with the lid and allow to cook for 8 - 12 minutes.
- Serve the rice and broccoli on plates and garnish with the gomashio. Top with the chicken and mushroom sauce.
