avec purée de patates douces et de chou frisé
Allergens
Tags
Poitrines de poulet bio
2 unit(s)
Champignons
113 g
Oignon jaune
1 unit(s)
Chou kale, haché
56 g
Vinaigre balsamique
1 tbsp
Gousses d'ail
2 unit(s)
Moutarde de Dijon
0.5 tbsp
Patates douces
2 unit(s)
Persil
7 g
Crème
56 mL
Fromage à la crème
1 unit(s)
Mélange d'épices pour sauce crémeuse
10 g
Huile
2 tbsp
Beurre
1 tbsp
Sel
0.25 tsp
Poivre
0.13 tsp
- Before starting, preheat the oven to 450°F.
Wash and dry all produce. - Peel, then cut sweet potatoes into 1-inch pieces. To a large pot, add potatoes, 1 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 8 min. Add kale, cooking for 2-4 min, until sweet potato are fork-tender. Drain and return sweet potatoes to the same pot, off heat. Mash 1 tbsp (2 tbsp) olive oil and sweet potatoes until creamy. Season with salt and pepper.
- Thinly slice mushrooms.
- Peel, then cut onions into 1/4-inch slices.
- Peel, then mince or grate garlic.
- Roughly chop parsley.
- Pat chicken dry with paper towels. Season with salt and pepper.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) olive oil over medium-high. When hot, add 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.**
- Heat 1 tbsp (2 tbsp) butter in the same pan (from step 3) over medium-high. When hot, add mushrooms, garlic and onions. Cook for 3-4 min, stirring occasionally, until softened.
- Reduce heat to low. Sprinkle Cream Sauce Spice Blend and cook for 1 min, stirring frequently, until fragrant.
- Add cream, cream cheese, balsamic vinegar, mustard and 1/2 cup (1 cup) water. Cook for 2-3 min, stirring frequently, until thickens slightly.
- Remove from heat.
- Thinly slice chicken.
- Add half the parsley to mash, then stir to combine.
- Divide chicken and sweet potato mash between plates.
- Spoon creamy mushroom sauce over top of chicken and sprinkle remaining parsley over top.
730
kcal
Calories
36
g
Fat
14
g
Saturated Fat
53
g
Carbohydrate
14
g
Sugar
8
g
Dietary Fiber
47
g
Protein
180
mg
Cholesterol
990
mg
Sodium
0.5
g
Trans Fat
1650
mg
Potassium
175
mg
Calcium
3
mg
Iron
avec purée de patates douces et de chou frisé
avec purée de patates douces et de chou frisé
avec purée de patates douces et de chou frisé
avec purée de patates douces et de chou frisé
avec purée de patates douces et de chou frisé
avec purée de patates douces et de chou frisé
avec purée de patates douces et de chou frisé
avec purée de patates douces et de chou frisé
avec salade et boulgour à l’ail et aux lentilles
avec salade et boulgour à l’ail et aux lentilles
