avec purée de patates douces et de chou frisé
Ingrédients: Poitrines de poulet biologique • Patates douces • Champignons • Oignon jaune • Chou frisé • Crème 35% (lait) (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) • 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) • Vinaigre balsamique (sulfites) (vinaigre de vin, moût de raisin cuit, jus de raisin concentré, colorant caramel, arôme naturel, sulfites) • Mélange d'épices pour sauce crémeuse (blé) (farine de blé, sel, poudre d'ail, poudre d'oignon, huile de canola, dioxyde de silicium) • Moutarde de Dijon (moutarde) (eau, graines de moutarde, farine de moutarde, vinaigre, sel, vin blanc, épices, gomme xanthane, acide citrique, acide tartrique) • Persil • Ail.
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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
3 tbsp
Beurre
1 tbsp
- 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, then add kale. Cook for 2-4 min, until sweet potatoes are fork-tender. Drain and return to the same pot, off heat. Mash 1 tbsp (2 tbsp) olive oil into kale 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 kale.
- Roughly chop parsley.
- Pat chicken dry with paper towels, then 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.**
- In the same pan from step 3, heat 1 tbsp (2 tbsp) butter over medium-high. When hot, add mushrooms, garlic and onions. Cook for 4-5 min, stirring occasionally, until softened.
- Reduce heat to low. Sprinkle Cream Sauce Spice Blend over top 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 sauce thickens slightly.
- Remove from heat.
- Thinly slice chicken.
- Add half the parsley to kale-sweet potato mash, then stir to combine. Season with salt and pepper.
- Divide chicken and kale-sweet potato mash between plates.
- Spoon creamy mushrooms over top of chicken and sprinkle remaining parsley over top.
810
kcal
Calories
45
g
Fat
16
g
Saturated Fat
54
g
Carbohydrate
15
g
Sugar
8
g
Dietary Fiber
48
g
Protein
190
mg
Cholesterol
740
mg
Sodium
0.5
g
Trans Fat
1700
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 salade et boulgour à l’ail et aux lentilles
avec pois chiches, courgettes et poivrons
avec purée de patates douces et de chou frisé