Chicken in Creamy Mushroom & Tarragon Sauce
with baby potatoes & endive-apple salad- Mosterd
- Soja
- Gerst
- Melk (inclusief lactose)
- Amandelnoten
- Pinda's
- Selderij
- May contain traces of allergens
- Noten
- Sesamzaad
Tarragon is a fragrant herb with a unique, slightly sweet flavour. It adds a fresh touch to salads, pairing well with citrus dressings, seafood or chicken, and creamy ingredients.
Ingredients
200 g
Baby potatoes
½ piece
Onion
½ piece
Apple
1 piece
Endive
2.5 g
Fresh tarragon
5 g
Fresh flat leaf parsley
(May be present: Selderij)
10 g
Worcestershire sauce
(Contains: Mosterd, Soja, Gerst)
50 g
Cooking cream
(Contains: Melk (inclusief lactose))
10 g
Salted almonds
(Contains: Amandelnoten, Pinda's May be present: Noten, Sesamzaad)
1 piece
Chicken breast
125 g
Pre-cut mushroom mix
Not included in your delivery
50 milliliters
Low sodium chicken stock
¼ tablespoon
Olive oil
¼ tablespoon
[Plant-based] butter
1 teaspoon
Mustard
¼ tablespoon
Extra virgin olive oil
½ teaspoon
Honey [or plant-based alternative]
¼ tablespoon
Flour
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock. Quarter the baby potatoes.
- Heat a light drizzle of olive oil in a large frying pan over medium-high heat.
- Fry the baby potatoes for 18 - 20 minutes, covered, stirring regularly. Season to taste with salt.
- Slice the onion into half-rings.
- Melt a small knob of butter in a deep frying pan over medium-high heat and fry the chicken for 5 - 7 minutes on one side.
- Flip the chicken, then add the mushrooms and the onion. Fry for another 5 - 7 minutes, seasoning to taste with salt and pepper.
- Remove the chicken from the pan and set aside under aluminum foil.
- Stir in the flour and fry for 1 minute.
- Stir in the Worcestershire sauce, the cream and the stock. Simmer for 2 - 3 minutes, or until thickened and reduced.
- Finely chop the fresh herbs, being sure to keep them separate.
- Return the chicken to the pan and season to taste with salt and pepper.
- Stir in the tarragon and half of the parsley.
- In a salad bowl, combine the mustard with the extra virgin olive oil and the honey. Season to taste with salt and pepper.
- Dice the apple.
- Cut off the base off the endive and discard.
- Halve the endive lengthways and remove the tough core, then cut into thin strips.
- Roughly chop the almonds.
- Add the apple, the endive, the almonds and the rest of the parsley to the salad bowl.
- Season to taste with salt and pepper, then toss well to combine with the dressing.
- Serve the baby potatoes and salad on plates.
- Serve the chicken in its creamy mushroom sauce alongside.
