Chicken in Truffle Mushroom Sauce
with roast potatoes and broccoli
The chicken in this recipe is poached in a delightfully rich creamy mushroom truffle sauce. Even better, it's paired with beautiful broccoli and crispy roast potatoes.
Allergens:
Milk
The quantities provided above are averages only.
Total Time45 minutes
Cooking Time35 minutes
DifficultyEasy
Ingredients
Serving amount
3 unit(s)
Potatoes
320 grams
Irish Chicken Breast
5 grams
Thyme
110 grams
Creme Fraiche
(Contains Milk)
1 pack(s)
Truffle Oil
150 grams
Mushrooms
100 grams
Irish Bacon Lardons
1 unit(s)
Broccoli
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Water
to taste
Pepper
Nutrition Values
Energy (kJ)3574 kJ
Energy (kcal)854 kcal
Fat40.6 g
of which saturates15.3 g
Carbohydrate71.8 g
of which sugars7 g
Dietary Fiber0 g
Protein58.3 g
Cholesterol0 mg
Salt3.37 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
•Pan with Lid
•Clingfilm
Cooking Steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm chunks (peeling optional).
- Pop the chunks onto a large (lined) baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
TIP: Use two baking trays if necessary.
2
- Meanwhile, place a pan over high heat with a drizzle of oil.
- Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
- Once hot, fry the broccoli until starting to char, 2-3 mins.
- Add a splash of water and immediately cover with a lid or some foil. Cook until tender, 4-5 mins.
- Season to taste with salt and pepper then remove from the pan and cover to keep warm.
3
- Meanwhile, roughly chop the mushrooms.
- Pick the thyme leaves from their stalks.
4
- Surround the chicken in cling film. Bash with a pan until 2cm thick. IMPORTANT: Wash hands and equipment after handling raw chicken. Chicken is cooked when no longer pink in the middle.
- Season with salt and pepper.
- Return the pan to medium-high heat with a drizzle of oil.
- Fry chicken until cooked through, 5-6 mins each side.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.
5
- Place a pot over medium-high heat with a drizzle of oil.
- Fry the bacon until golden, 5-7 mins.
- Add the mushrooms and thyme and cook until browned, 4-5 mins.
- Pour in creme fraiche and 100ml water (double for 4p). Bring to the boil.
- Simmer until thickened, stirring occasionally, 8-10 mins. Season to taste with salt and pepper.
TIP: Loosen the sauce with a splash of water if it thickens too much.
6
- When everything is ready, thinly slice and plate each chicken breast.
- Serve the tender broccoli and roast potatoes alongside.
- Stir the truffle oil into the bacon mushroom sauce.
- Spoon the sauce over the chicken.
