Chicken Breast in Truffled Mushroom Sauce
with Serrano Ham Crisp, Roast Potatoes and Tenderstem®
This Chicken Breast in Truffled Mushroom Sauce takes inspiration from classic restaurant dishes to bring a fine dining experience straight into your home!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
2 slice(s)
Serrano Ham
2 unit(s)
British Chicken Breasts
15 grams
Wild Mushroom Paste
150 grams
Tenderstem Broccoli
75 grams
Creme Fraiche
(Contains Milk)
1 sachet(s)
Truffle Zest
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pour enough oil into a deep baking tray to cover the bottom and pop in the oven.
Bring a large saucepan of water with 0.5 tsp salt to the boil. Peel and chop the potatoes into 2cm chunks.
Boil the potatoes for 7-8 mins or until the edges are soft.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay the Serrano ham slices flat in the pan and fry until crisp, 2-3 mins each side. Once crispy, transfer to a plate covered in kitchen paper and set aside - keep the pan (no need to clean).
When the potatoes are ready, drain in a colander. Shake to fluff them up, then carefully add them to the hot baking tray, turning in the oil. Season with salt, then roast on the middle shelf until golden, 25-30 mins. Turn halfway through.
Return your (now empty) frying pan to medium-high heat with a drizzle of oil. Season the chicken with salt and pepper.
Once hot, lay the chicken into the pan and cook until browned, 5 mins each side.
Once browned, transfer to another baking tray and roast on the top shelf until cooked through, 10-12 mins - keep the pan for making the sauce (no need to clean). IMPORTANT: The chicken is cooked when no longer pink in the middle.
When cooked, remove the chicken from your oven, cover with foil and rest for a couple of mins.
Meanwhile, pop the (now empty) frying pan back on high heat with a drizzle of oil if needed.
Stir in the water for the sauce (see pantry for amount) and wild mushroom paste.
Bring to the boil, then lower the heat and simmer, stirring occasionally, until the sauce has thickened, 6-8 mins.
Clean your (now empty) saucepan, fill it with water and bring to the boil. Halve any thick broccoli stems lengthways.
When your pan of water is boiling, add 0.25 tsp salt and the broccoli. Cook until just tender, 3-5 mins.
Once cooked, drain in a colander, then return to the pan. Drizzle with a little oil and season with salt and pepper.
Meanwhile, once the sauce has thickened, stir in the creme fraiche. Simmer for 1 min more, then remove from the heat. Taste and season with salt and pepper, adding a splash of water if it's a little too thick.
When everything's ready, cut the chicken widthways into 2cm thick slices and transfer to your plates.
Stir half the truffle zest into the mushroom sauce (reheat first if needed), then spoon it over the chicken.
Serve the broccoli and roast potatoes alongside. Top your chicken with a Serrano ham crisp and sprinkle over the remaining truffle zest.
Enjoy!
