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Grilled Chicken with Morel Sauce, Parmentier Potatoes and Baby Vegetables

Grilled chicken breasts in creamy mushroom sauce served with crispy garlic herb potatoes and buttered seasonal baby vegetables.

ChickenDinnerPotatoesMain CourseMushrooms
Estimated Nutrition
Calories
795.1
kcal / serving
3180.2 kcal total
Carbs
24g
per serving
95.8 g total
Fat
62.2g
per serving
248.6 g total
Protein
35.6g
per serving
142.4 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
55
g
Butter
For the Parmentier potatoes
15
g
Butter
For the morel sauce
250
ml
Double Cream
50
g
Butter
For the vegetables
Fruits
0.5
piece
Lemon
Juice only
Liquids
30
ml
Madeira
Generous splash
250
ml
Chicken Stock
Preferably white chicken stock
Meat
4
piece
Chicken Breasts
NutsSeeds
1
clove
Garlic
Crushed
2
sprig
Rosemary
Leaves picked and finely chopped
1
pinch
Salt
To taste
1
pinch
Black Pepper
Freshly ground, to taste
OilsFats
10
ml
Olive Oil
Original measure 2 tsp
Vegetables
2
piece
Potatoes
Peeled and cubed
0.5
piece
Onion
Chopped
1
piece
Shallot
Finely chopped
2
handful
Morel Mushrooms
Cleaned
250
g
Courgettes
Baby courgettes
250
g
Leeks
Baby leeks
250
g
Sugar Snap Peas

Method

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