Chicken with girolle mushrooms
When it’s the time of year for mushrooms, this sauce is always on the go in my house. I love it with a pan fried chicken breast and of course some mash, it’s a great, simple recipe that is quick to whip up.
Chicken with girolle mushrooms (2 portions)
2 Chicken breasts (skin dried)
30g Butter
2 Garlic cloves
3 Sprig thyme / rosemary
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200g Girolle mushrooms (sub in any mushrooms you like)
30g Butter
80ml Chicken sauce
1tsp Wholegrain mustard
Squeeze lemon juice
1tbsp Crème fraiche
2g Chopped chives
2g Chopped tarragon
Colour your chicken breasts skin side down in a pan, flip and add your butter and herbs. Depending on size of your chicken breast it may need a few minutes in the oven at 180C, core temp should be 65C then leave to rest.
In a hot frying pan add a little oil and your mushrooms, after a couple of minutes add the butter and lemon juice with a little seasoning. Add all remaining ingredients bring back to the boil and serve over your cooked chicken with the mash potato.
Pomme purée (4 portions)
5 Potatoes (cooked/passed)
200g Butter
100g Milk
Salt + pepper
Start by pricking the potatoes and bake at 180C for approx. 1 hour on a bed of salt.
Push the cooked potato through a sieve, discard skins and weigh quantity of dry mash.
Add passed potato to a pan and slowly add your butter and infused milk until it’s all combined.
