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  • Chicken with snow peas

Recept time 60 min.
Recept time 4
Recept time Oven
Recept time Frying pan
Recept time Saucepan

Enjoy the crispy sweet snow peas and the harmonious flavours in this main meal with seasoned chicken and homemade mushroom sauce. Add duchess potatoes to complete this festive dish.

Ingredients

  • 150 g EAT ME snow peas
  • 250 g mushrooms
  • 500 g floury potatoes
  • 4 chicken fillet (160 g each)
  • 1 tbsp chicken seasoning
  • 30 g butter
  • 250 ml cooking cream
  • 50 ml water
  • 1 shallot
  • 1 egg
  • A bit of margarine
  • pepper & salt
  • ½ tbsp corn flour (optional)

Let's get to work

Preparation
  1. Peel the potatoes and cut in quarters.
  2. Put the potato wedges in a pan and cover them with water. Boil for 15 to 20 minutes until cooked.
    Drain and mash the potatoes.
  3. Add the butter and the egg and mash until it is a smooth puree. Add salt and pepper to taste.
  4. Preheat oven to 180 °C.
  5. Put the puree into a piping bag and pipe rosettes on a baking tray.
  6. Season the chicken fillet with the chicken spices and sear quickly on both sides in a hot frying pan
    with a bit of margarine.
  7. Place the chicken fillets in an oven dish. Put the margarine, you used to fry the chicken, aside to make the sauce.
  8. Roast the chicken fillets and the Duchess potatoes together in the oven for about 10 minutes.
  9. To make the mushroom sauce: clean the mushrooms. Finely chop the shallot and slice the mushrooms.
  10. Sauté the shallot for about 3 minutes in the margarine you kept aside.
    Add the mushrooms and cook these for 3 minutes.
  11. Add 50 milliliter of water and the cooking cream. Simmer for about 10 minutes.
  12. Add some corn flour to thicken the sauce.
  13. Then blanch the snow peas for 3 minutes in a saucepan with boiling salted water.
  14. Cut the chicken fillet in slices and fan out on a plate.
  15. Garnish with the blanched snow peas and Duchess potatoes. Finish it off with the homemade mushroom sauce.
Enjoy

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