Chicken Breast in Creamy Mushroom Sauce

Name: Chicken Breast in Creamy Mushroom Sauce with roast potatoes & salad
Total time: 40 min
Yield: 2
Cuisine: Belgian
Ingredients: 400 g Potatoes; 1 piece Onion; 1 piece Garlic; 125 g Mushrooms; 2 piece Chicken breast; 150 g Cooking cream; 1 piece Carrot; 1 piece Tomato; 40 g Lamb's lettuce; 1 tablespoon Extra virgin olive oil; 100 milliliters Low sodium mushroom or vegetable stock; 2 tablespoon [Plant-based] butter; 1 tablespoon Olive oil; 1 teaspoon Mustard; 2.5 tablespoon Red wine vinegar; to taste Salt and pepper

with roast potatoes & salad

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Contrary to what you might think, the tomato is not a vegetable but a fruit, or more precisely, it's a variety of fruit.

Tags:

Calorie Smart

•Family

•High Protein

Allergens:

Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total40 minutes

Cooking Time30 minutes

DifficultyMedium

Ingredients

Serving amount

200 g

Potatoes

½ piece

Onion

½ piece

Garlic

65 g

Mushrooms

1 piece

Chicken breast

75 g

Cooking cream

(Contains: Melk (inclusief lactose))

½ piece

Carrot

½ piece

Tomato

20 g

Lamb's lettuce

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

1.25 tablespoon

Red wine vinegar

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2808 kJ

Calories671 kcal

Fat38.4 g

Saturated Fat18.6 g

Carbohydrate46.7 g

Sugar9.5 g

Dietary Fiber11.5 g

Protein35.3 g

Salt0.7 g

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

Preheat the oven to 210°C and prepare the stock. 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.

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. 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.

Deglaze the mushrooms with the stock and 1 tbsp red wine vinegar per person, then add the cream and mix well to combine, seasoning to taste with salt and pepper. Allow the mushroom sauce to reduce for 5 minutes (see Tip). Transfer the chicken back to the pan and cook for 8 - 12 minutes until the sauce has thickened to your liking.

Tip: taste and stir the sauce regularly. If it's too thin, allow to reduce for more time.

Meanwhile, grate the carrot and cut the tomato into wedges.

Did you know... carrots are rich in vitamin A, which not only supports growth but is also good for your skin, hair, nails, eyes and immune system. You can also find vitamin A in kale, spinach, broccoli and eggs.

In a salad bowl, combine the extra virgin olive oil and the mustard with the rest of the red wine vinegar and the rest of the onion. Season to taste with salt and pepper, then add the lettuce, tomato and carrot to the bowl. Toss well to combine with the vinaigrette.