Chicken forestière

Name: Chicken forestière
Cook time: 30 min
Yield: 4

with mushrooms and garlic Madeira sauce

Ready in around 30 mins

RECIPE FACT:

The Footballer Cristiano Ronaldo is born in the São Pedro parish of Funchal, the capital of the Portuguese island of Madeira.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 200⁰c (fan bake).
1. TO PREPARE AND COOK THE POTATOES:

Line an oven tray with baking paper. Empty the bag of steamed potatoes onto the tray. Drizzle with oil, season with salt and pepper and bake for 22-25 mins.
2. TO PREPARE THE VEGETABLES AND CHICKEN:

Slice the silverbeet into ½ cm strips discarding the white stalk then slice the mushrooms by slicing them finely. Peel the shallots and slice finely. Finely chop the curly parsley discarding the stalks and set aside. Remove the free-range chicken breasts from their packaging and pat dry with a paper towel then cut breast in 5-6 even pieces.
3. TO COOK THE CHICKEN:

Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the slice shallots and cook for 1-2 mins until lightly caramelised. Add the chicken, season with salt and pepper and cook for 2-3 mins on one side. Turn the chicken add the mushrooms and cook for a further 2-3 mins. Pour in the porcini Madeira sauce and add silverbeet then cook for a further 2 mins to warm and ensure the chicken is cooked through.
TO SERVE:

Divide the potatoes between plates. Top with the chicken and vegetables drizzling over the sauce. Finish with a sprinkle of parsley.