Champignons portobellos au poivre

Nouveau

Très riche en fibres

avec purée de pommes de terre à la ciboulette et pois sucrés

8 min

Difficulté: 2/3

Française

Ingrédients : Pomme de terre Russet • Poitrines de poulet • Champignons portobello • Pois sucrés • Crème 35% (lait) (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) • Échalote • Fromage à la crème (lait) (substances laitières, ingrédients laitiers modifiés, sel, culture bactérienne, acide lactique, gomme de guar, gomme de caroube, gomme xanthane, sorbate de potassium) • Mélange d'épices pour sauce crémeuse (blé) (farine de blé, sel, poudre d'ail, poudre d'oignon, huile de canola, dioxyde de silicium) • Concentré de bouillon de légumes (concentrés de jus de légumes (tomate, champignon, oignon, carotte, céleri), sucres (sucre, maltodextrine), sel, extrait de levure) • Moutarde de Dijon (moutarde) (eau, graines de moutarde, farine de moutarde, vinaigre, sel, vin blanc, épices, gomme xanthane, acide citrique, acide tartrique) • Ciboulette • Mélange d’épices de Montréal (moutarde) (épices et herbes (y compris la moutarde), sel, ail déshydraté, huile de canola).

Allergens

Soya

Moutarde

Blé

Lait

Sulfites

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Gluten

Tags

30-min-or-less

Très riche en fibres

Classic-plates

World-flavors

Winter-warmers

Date-night

Ingrédients

Champignons portobello

2 unit(s)

Pomme de terre Russet

2 unit(s)

Pois sucrés

113 g

Échalote

1 unit(s)

Ciboulette

7 g

Crème

113 mL

Fromage à la crème

1 unit(s)

Mélange d'épices de Montréal

6 g

Mélange d'épices pour sauce crémeuse

10 g

Concentré de bouillon de légumes

1 unit(s)

Moutarde de Dijon

0.5 tbsp

Poitrines de poulet

2 unit(s)

Beurre

1 tbsp

Huile

1.66 tbsp

Sel

0.125 tsp

Poivre

0.125 tsp

Preparation

Before starting, preheat the oven to 450°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.

Meanwhile, pull stems off of mushroom caps and discard.
Brush inside and outside of mushroom caps with 1 tbsp (2 tbsp) oil, then sprinkle all over with Montreal Spice Blend. Season with salt and pepper. Arrange mushroom caps on an unlined baking sheet, top-sides down.
Bake for 12-14 min in the middle of the oven, until fork-tender.
Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the bottom of the oven for 18-22 min, until golden and cooked through.**

Meanwhile, trim sugar snap peas.
Peel, then finely chop shallot.
Thinly slice chives.

Heat a large non-stick pan over medium-high. When hot, add 2 tsp (4 tsp) oil and sugar snap peas. Cook for 3-4 min, stirring often, until tender-crisp.
Transfer to a plate and cover to keep warm.

Reheat the same pan (from step 4) over medium-high. When hot, add 1 tbsp (2 tbsp) butter, then shallots. Cook for 3-4 min, stirring often, until softened.
Sprinkle Cream Sauce Spice Blend over top. Stir for 30 sec, until shallots are coated.
Add remaining cream, broth concentrate, cream cheese, Dijon and 1/2 cup (2/3 cup) water. Bring to simmer.
Reduce heat to medium-low. Cook for 3-4 min, stirring often, until cream cheese melts and sauce is slightly thickened.
Remove from heat, then season with salt and pepper. Cover to keep warm.

Roughly mash half the cream and half the chives into potatoes until creamy. Season with salt and pepper.
Slice mushrooms.
Thinly slice chicken.
Divide mushrooms, chicken, sugar snap peas and chive mashed potatoes between plates. Top with Dijon-cream sauce.
Sprinkle with remaining chives.

If you've opted to add chicken breast, pat dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the bottom of the oven for 18-22 min, until golden and cooked through.**