Poulet dans une riche sauce aux champignons
avec brocoli et courgettes rôtis à l'ail
Les hauts de cuisse de poulet magnifiquement dorés et les brocolis grillés sont nappés d'une succulente sauce aux champignons et à la crème fraîche, pour une version allégée d'un stroganoff. Simple à préparer, cette combinaison de saveurs est intemporelle.
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
227 g
Brocoli, en fleurons
200 g
Courgette
113 g
Champignons
3 pièce(s)
Gousses d'ail
113 ml
Crème
(Contient Lait)
1 pièce(s)
Concentré de bouillon de poulet
Pas inclus dans votre livraison
1 cs
Beurre non salé*
(Contient Lait)
1.5 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
Before starting, preheat the oven to 450˚F.Wash and dry all produce. Cut broccoli into bite-sized pieces.Halve zucchini lengthwise, then cut into 1/2-inch half-moons. Thinly slice mushrooms.Peel, then mince or grate garlic.
Add broccoli, zucchini, half the garlic and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets with a quarter of the garlic and 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the middle of the oven until tender, 12-14 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
Heat a large non-stick pan over medium-high heat.While the pan heats, pat chicken dry with paper towels. Season with salt and pepper. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.) Cook until golden, 1-2 min per side.Transfer chicken to a unlined baking sheet.Roast in the top of the oven until chicken is cooked through, 10-12 min.**
Reheat the same pan over medium-high. When hot, add 1 tbsp (2 tbsp) butter, then mushrooms. Cook, stirring occasionally, until softened, 5-6 min.
Reduce heat to medium-low, then add remaining garlic. Cook, stirring often, until fragrant, 30 sec.Add cream, broth concentrate and 1/3 cup (1/2 cup) water. Bring to a simmer. Cook, stirring often, until sauce thickens slightly, 2-4 min. Remove from the heat. Season with salt and pepper, to taste. Cover to keep warm.
Thinly slice chicken. Divide chicken, broccoli and zucchini between plates. Spoon mushroom sauce over top.