Chicken forestiere
Ready in around 30 mins
- Energy: 2175kj (519Kcal)
- Protein: 44g
- Carbohydrate: 38g
- Fat: 17g
- Contains: Milk, Tree Nuts
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1. TO PREPARE THE CHICKEN AND ONION:
Roughly chop the curly parsley leaves and set aside until needed. Using half of the red onion, peel and cut into ½ cm slices then thinly slice the mushrooms and set aside until needed. Remove the free-range chicken breasts from its packaging and pat dry with a paper towel. Cut each chicken breast in half horizontally by holding flat on a board and slicing through sideways.
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2. TO MAKE THE MASH POTATO:
Empty the steamed potatoes into the medium pot and pour in 1/3 cup of milk. Cover with a lid and heat for 4–5 mins over a medium-high heat. Checking each minute so that the milk does not burn. Remove from the heat and add a knob of butter and another 3 tbsps of milk if needed and season with salt and pepper. Using a potato masher, mash the potato to a smooth consistency, then cover to keep hot.
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3. TO COOK THE CHICKEN FORESTIERE:
Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. When the pan is hot add the chicken and cook for 2 mins on each side, remove the chicken, keeping the pan on the heat. Add the onion and diced carrot to the pan and cook for 2-3 mins. Add the button mushrooms and cook for another 2-3 mins. Return the chicken to the pan with the baby spinach and forestiere sauce. Bring up to a simmer then reduce the heat to medium and cook for 1-2 mins, until thickened.
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To serve:
Divide mash between plates then top with forestiere chicken, vegetables, and some sauce. Sprinkle with chopped parsley and toasted truffle almonds.
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- 1 pack of free-range chicken breasts
- 1 pack of diced carrot
- 1 bag of baby spinach
- 1 pack of mushrooms
- 1 red onion
- 1 bag of curly parsley
- 1 pack of steamed potatoes
- 1 pot of forestiere sauce
- 1 sachet of toasted truffle almonds
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