Chicken and Mushroom Fricassee
with Truffle Mash and Bistro-Style Salad
Allergens:
Walnuts
•Milk
•Sulphites
•Wheat
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time40 minutes
Cooking Time5 minutes
DifficultyEasy
Ingredients
serving amount
2 unit(s)
Chicken Breasts
2 unit(s)
Russet Potato
200 g
Mixed Mushrooms
56 g
Spring Mix
2 unit(s)
Shallot
7 g
Tarragon
28 g
Walnuts, chopped
113 mL
Cream
4 tbsp
White Cooking Wine
1 tbsp
Red Wine Vinegar
10 g
Cream Sauce Spice Blend
1 g
Truffle Sea Salt
Not included in your delivery
Butter*
Sugar*
Oil*
Salt*
Pepper*
Nutrition Values
Calories760 kcal
Fat34 g
Saturated Fat15 g
Carbohydrate57 g
Sugar8 g
Dietary Fiber7 g
Protein52 g
Cholesterol200 mg
Sodium810 mg
Trans Fat0.4 g
Potassium2300 mg
Calcium125 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Potato Masher
•Colander
•Large Pot
•Measuring Spoons
•Medium Bowl
•Large Non-Stick Pan
•Baking Sheet
•Large Bowl
•Whisk
Cooking Steps
1
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes. Peel, then cut potatoes into 1-inch pieces.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) (use same for 4 servings).
- Cover and bring to a boil over high. Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat. Mash 2 tbsp (4 tbsp) butter into potatoes until creamy. Season with half the truffle salt.
2
- Meanwhile, cut mushrooms into 1/2-inch pieces.
- Strip tarragon leaves from stems, then finely chop.
- Peel, then finely chop half the shallot. Cut remaining shallot into 1/8-inch slices.
- To a medium microwaveable bowl, add half the vinegar, 2 tbsp (4 tbsp) water, 1/2 tbsp (1 tbsp) sugar and a pinch of salt. (NOTE: This is your pickling liquid.)
- Microwave in 15 sec increments, stirring between each, until sugar dissolves.
- Add sliced shallots, then stir to combine. Set aside.
3
- Heat a large non-stick pan over medium.
- When hot, add walnuts to the dry pan. Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Remove from heat.
- Transfer to a plate.
4
- Pat chicken dry with paper towels. Season with salt and pepper.
- Reheat the same pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 1-2 min per side, until golden.
- Transfer chicken to an unlined baking sheet.
- Roast in the middle of the oven for 10-12 min, until cooked through.**
5
- Meanwhile, reduce heat to medium, then add 1/2 tbsp (1 tbsp) oil, then diced shallots and mushrooms. Cook for 5-6 min, stirring occasionally, until veggies are softened. Season with pepper and remaining truffle salt.
- Add cooking wine. Cook for 1-3 min, stirring often, until wine is absorbed.
- Add cream sauce spice blend. Cook for 30 sec, stirring often, until coated.
- Add cream and half the tarragon. Cook for 1-2 min, stirring often, until thickened slightly. Season with salt and pepper.
6
- In a large bowl, whisk together remaining vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Drain pickled shallots.
- Add spring mix and pickled shallots, then toss to coat.
- Thinly slice chicken.
- Divide mashed potato between plates. Top with chicken, then spoon sauce over top.
- Sprinkle remaining tarragon over chicken.
- Serve salad alongside.
- Garnish salad with walnuts and pickled shallots.
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