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Chicken forestiere

with creamy mash & truffle almonds

Ready in around 30 mins

RECIPE FACT:
The term a la forestiere means “of the forest”, wherein a certain kind of meat is accompanied by earthy and hearty flavours, which usually come from mushrooms.
Nutritional Info:
  • Energy: 2175kj (519Kcal)
  • Protein: 44g
  • Carbohydrate: 38g
  • Fat: 17g
  • Contains: Milk, Tree Nuts
Serving Amount:
Serves 4 people
Cooking Instructions:
  • 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.

  • 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.

  • 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.

  • To serve:

    Divide mash between plates then top with forestiere chicken, vegetables, and some sauce. Sprinkle with chopped parsley and toasted truffle almonds.

Ingredients In your box:
  • 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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