Truffle Parmesan Chicken
with Roasted Potatoes and Truffle Mayo and Beans
This is the perfect dinner for a date night at home! Thyme roasted chicken with luxurious mushroom sauce is served alongside tender potatoes and garlic green beans with truffle mayo for dipping. It really doesn't get much better, and it all comes together in your own kitchen.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Poitrines de poulet
2 pièce(s)
Gousses d'ail
200 g
Mélange de champignons
2 pièce(s)
Concentré de bouillon de poulet
7 g
Thym
170 g
Haricots verts, parés
1 g
Sel de truffe
2 cs
Mayonnaise
(Contient Oeuf, Moutarde Peut contenir Blé, Crustacés, Poisson, Moutarde, Sésame, Soya, Lait, Sulfites, Oeuf)
2 pièce(s)
Pomme de terre Russet
28 g
Échalotes frites
(Contient Blé)
1 cs
Farine tout usage
(Contient Blé)
½ cs
Moutarde de Dijon
(Contient Moutarde Peut contenir Crustacés, Oeuf, Poisson, Lait, Sésame, Soya, Sulfites, Blé)
Pas inclus dans votre livraison
1.5 cs
Huile*
2 cs
Beurre non salé*
(Contient Lait)
0.13 cc
Sel*
¼ cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- Strip thyme leaves from stems, then finely chop 1 tbsp (2 tbsp).
- Cut potatoes into 1/2-inch wedges.
- Add potatoes, 1/2 tbsp (1 tbsp) thyme and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the bottom and top of the oven, rotating sheets halfway through.)
- Pat chicken dry with paper towels. Season with remaining thyme, salt and pepper.
- Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil, then chicken. (NOTE: Cook chicken in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Pan-fry until golden-brown, 1-2 min per side.
- Transfer chicken to a baking sheet. Roast in the middle of the oven until cooked through, 8-10 min.**
- Trim green beans.
- Quarter mushrooms.
- Peel, then mince or grate garlic.
- Add mayo, 1/8 tsp (1/4 tsp) garlic and 1/8 tsp (1/4 tsp) truffle sea salt to a small bowl. Stir to combine.
- Heat the same pan (used in step 2) over medium-high, then add green beans and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until water evaporates, 4-5 min.
- Add 1 tbsp (2 tbsp) butter and garlic. Cook, stirring often, until butter coats green beans and is fragant, 1 min. Season with salt and pepper.
- Transfer to a medium bowl, then cover to keep warm.
- Add 1 tbsp (2 tbsp) butter to the same pan, then swirl to melt.
- Add mushrooms. Cook, stirring occasionally, until softened, 3-4 min.
- Season with 1/8 tsp (1/4 tsp) truffle sea salt and pepper.
- Sprinkle flour over mushrooms. Cook, stirring often, until coats the mushrooms, 1 min.
- Add chicken broth concentrate, Dijon and 3/4 cup (1 1/2 cups) water. Cook, stirring constantly, until slightly thickened, 2-3 min.
- Thinly slice chicken. Add any remaining juices to the pan with sauce. Stir to combine.
- Divide potatoes, green beans and chicken between plates.
- Pour gravy over chicken.
- Sprinkle crispy shallots over green beans.
- Serve truffle mayo on the side for dipping.