Creamy Chicken and Potatoes

Name: Creamy Chicken and Potatoes
Yield: 4
Ingredients: 4 Chicken breast fillets; 600 g Potatoes; 2 tablespoon Oil; 1 Salt; 1 Pepper; 1 Thyme; 500 g Mushrooms, sliced; 1 Garlic, whole head; 1 Onion; 40 g Butter; 400 ml Heavy cream; 200 ml Chicken broth; 2 tablespoon Mustard; 1 tablespoon Flour; 1 tablespoon Grated Parmesan cheese

4 servings

700

Calories

45g

Protein

50g

Carbs

40g

Fat

Ingredients

14 Chicken breast fillets(800g)
2600 g Potatoes(600g)
32 tablespoon Oil(28g)
41 Salt(5g)
51 Pepper(2g)
61 Thyme(1g)
7500 g Mushrooms, sliced(500g)
81 Garlic, whole head(50g)
91 Onion(100g)
1040 g Butter(40g)
11400 ml Heavy cream(400g)
12200 ml Chicken broth(200g)
132 tablespoon Mustard(30g)
141 tablespoon Flour(8g)
151 tablespoon Grated Parmesan cheese(5g)

Instructions

1Preheat oven to 180°C.
2Cut the top off the garlic head, drizzle with oil, and season with salt.
3Wrap in foil and roast in the oven for 30 minutes until soft.
4In a pan, sear the chicken fillets in some oil until browned, then season with salt and pepper. Remove and set aside.
5In the same pan, melt the butter and add the onion and mushrooms. Cook for 5-7 minutes.
6Mix in the flour, then add the chicken broth and cream.
7Stir in mustard, Parmesan cheese, and squeeze in the roasted garlic puree.
8Let the sauce reduce for 5 minutes, then adjust seasoning.
9Cut the potatoes in half, toss with oil, salt, pepper, and thyme, and roast for 30-40 minutes at 190°C.
10Return the chicken to the pan with the sauce and simmer for 10 minutes.
11Serve the chicken and sauce with crispy roasted potatoes.