Chicken Breast in Creamy Mushroom Sauce
with roast potatoes & salad4.5(2,6K)
Calories
:
695 kcalProtein
:
33.6g proteinTotal
:
40 minutesDifficulty
:
MediumCalorie Smart
Family
Allergens:
- Melk (inclusief lactose)
You may be surprised to learn that carrots weren’t always orange! Ancient carrots came in purple, yellow, red, and white. The orange variety was first cultivated in the Netherlands in the 17th century.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
200 g
Potatoes
½ piece
Red onion
½ piece
Garlic
65 g
Mushrooms
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
½ piece
Carrot
½ piece
Tomato
20 g
Lamb's lettuce
1 piece
Chicken breast
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 tablespoon
Red wine vinegar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2910 kJ
Calories695 kcal
Fat39.2 g
Saturated Fat18.5 g
Carbohydrate54.1 g
Sugar12 g
Dietary Fiber8.6 g
Protein33.6 g
Salt0.5 g
Potassium1355.4 mg
Calcium46.3 mg
Iron0.9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Bowl
•Baking Sheet with Baking Paper
•Casserole
•Grater
•Salad Bowl
Cooking Steps
1
- Preheat the oven to 210°C.
- 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.
2
- 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.
- Prepare the stock.
- 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.
3
- Deglaze the mushrooms with the stock and half of the red wine vinegar, then add the cream and mix well to combine.
- Season to taste with salt and pepper.
- Allow the mushroom sauce to reduce for 5 minutes (see Tip).
Tip: taste and stir the sauce regularly. If it's too thin, allow to reduce for more time.
4
- Transfer the chicken back to the pan and cook for 8 - 12 minutes until the sauce has thickened to your liking.
- Meanwhile, grate the carrot and cut the tomato into wedges.
5
- In a salad bowl, combine the extra virgin olive oil with the mustard and the rest of the red wine vinegar and onion.
- Season to taste with salt and pepper, then add the lettuce, tomato and carrot.
- Toss well to combine with the vinaigrette.
6
- Serve the potatoes and salad on plates.
- Serve the chicken and mushroom sauce alongside.
