Chicken Breasts Forestière with Sautéed Mushrooms
Roasted Beets & Buttery Chive Crushed Potatoes
Cooking time
35 minutes
Servings
2/4
Calories
540 /serving
As spring warms the ground, come take a walk in the woods. The name for this classic mushroom dish is inspired by forest finds, which pop up with the change of seasons. Enjoy their smooth, nibbly texture in a sauce made from the pan fond, garlic and fresh green chives. Showcase it with juicy herbed chicken breasts, roasted beets and baby potatoes crushed with butter and sprinkled with an additional burst of chives.
We will send you:
- 2 Chicken breasts
- 1 Garlic clove
- 1 Bunch of chives (or garlic chives)
- 225g Yellow beets
- 450g Baby potatoes
- 170g Mushrooms
- 30ml Vegetable demi-glace
- 8g Gentle Fennel spices (salt, black pepper, garlic, onion, fennel, herbs, paprika, sunflower oil, parsley)
Contains: Milk
You will need:
Large pan
Strainer
Peeler
Sheet pan
Olive oil
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Medium pot
Total Fat
17 g
Saturated Fat
8 g
Sodium
770 mg
Total Carb
53 g
Sugars
13 g
Protein
47 g
Fibre
9 g
Preparation
Roast the beets
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Peel and medium-dice the beets. On a lined sheet pan, toss with a drizzle of olive oil, ⅓ of the spices and S&P. Roast, stirring halfway, 20 to 25 min., until tender.
Make the crushed potatoes
Meanwhile, halve the potatoes (quarter if large). Thinly slice the chives. Add the potatoes to the pot of boiling water and boil, 14 to 16 min., until tender. Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot. Add 2 tbsp butter (double for 4 portions) and ½ the chives. Stir, breaking up the potatoes slightly, until combined; season well with S&P.
Mise en place
Meanwhile, mince the garlic. Quarter the mushrooms.
Cook the chicken
Pat the chicken dry with paper towel; season with ½ the remaining spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.
Make the forestière sauce
In the reserved pan, heat a drizzle of oil on medium-high. Add the mushrooms and sauté, 2 to 3 min., until browned. Add the garlic and sauté, scraping up any browned bits, 1 to 2 min., until fragrant. Add the reserved cooking water and demi-glace. Cook, stirring occasionally, 2 to 3 min., until slightly thickened. Off the heat, add the remaining chives and spices; stir well.
Plate your dish
Divide the crushed potatoes between your plates. Top with the beets, chicken and forestière sauce. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
