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 Red onion; 1 piece Garlic; 125 g Mushrooms; 150 g Cooking cream; 1 piece Carrot; 1 piece Tomato; 40 g Lamb's lettuce; 2 piece Chicken breast; 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 tablespoon Red wine vinegar; to taste Salt and pepper

with roast potatoes & salad

View our plans

Chicken breast is a lean, versatile cut with a mild flavour and tender texture. It easily absorbs seasonings and suits many different cuisines!

Tags:

Calorie Smart

•Family

•High Protein

•-30% carbs

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

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)2824 kJ

Calories675 kcal

Fat39.1 g

Saturated Fat18.6 g

Carbohydrate47.3 g

Sugar9.8 g

Dietary Fiber11.5 g

Protein33.9 g

Salt0.7 g

Potassium458.6 mg

Calcium31.8 mg

Iron0.3 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

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.

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.

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.

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.

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 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.