Chicken Breast with Mushroom Ragout
Unsalted Butter
Cheddar Cheese
Double Cream
Garlic Cloves
Button Mushrooms
Potato
Fresh Thyme
Flat Leaf Parsley
Chicken Stock By Let's Cook
Chicken Breast
- Time : 30.0 mins |
- Calories: 740.0 kcal |
- Protein : 56.0 g |
- Fat : 21.0 g |
- Carb. : 70.0 g
Mise en Place
Prepare the ingredients as follows:
Chicken; leave out of the fridge for at least 15 minutes prior to cooking, so that it comes to room temperature.
Potatoes; wash, peel and cut into large cubes
Mushrooms : wash, dry and slice
Cheese; Grate
Garlic: peel and mince a clove of garlic and leave a clove peeled but whole
Parsley and Thyme; wash, dry and chop.
Chicken; leave out of the fridge for at least 15 minutes prior to cooking, so that it comes to room temperature.
Potatoes; wash, peel and cut into large cubes
Mushrooms : wash, dry and slice
Cheese; Grate
Garlic: peel and mince a clove of garlic and leave a clove peeled but whole
Parsley and Thyme; wash, dry and chop.
Garlic Mash
Place the potatoe dices and a clove of garlic in a pot filled with salted water and boil until the potato is tender.
The potato is done if it can be easily piereced with a knife.
Drain out all the water.
Either mash with a masher or bled in a food processor.
Finish the mash with some double cream, half the butter and all the grated cheese.
The potato is done if it can be easily piereced with a knife.
Drain out all the water.
Either mash with a masher or bled in a food processor.
Finish the mash with some double cream, half the butter and all the grated cheese.
Pan Grill Chicken
Set the flame / heat to medium setting. Heat some oil in the pan. Season and then place the chicken carefully on the pan.
Let it cook for 5-6 minutes before turning it over and cooking for another 5-6 minutes.
Once it’s done, take it off the pan put aside to rest.
Let it cook for 5-6 minutes before turning it over and cooking for another 5-6 minutes.
Once it’s done, take it off the pan put aside to rest.
Prepare Ragout and Serve
In the same you fried the chicken, start sauteeing the mushrooms and the minced garlic. Add the chicken stock. Use the stock to dissolve any of the caramel formed at the base at sides of the pan. Lower the heat and let the stock reduce to about 1/2. Then add the parsley, thyme, remaining butter and cream. Check for seasoning before serving.