Serves 1
Directions
- 1First, cut the chicken into pieces.
- 2Season the chicken with salt.
- 3Heat some olive oil in a pan and add the chicken to cook it.
- 4Add butter, garlic, rosemary, and thyme to the pan with the chicken.
- 5Flip the chicken to cook both sides evenly.
- 6Transfer the chicken to a baking tray and pour the pan drippings over it.
- 7Chop fresh chives and tarragon.
- 8Cut the girolle mushrooms into smaller pieces.
- 9Add the girolle mushrooms to the same pan where the chicken was cooked.
- 10Season the mushrooms with pepper.
- 11Add a dark sauce to the mushrooms.
- 12Pour the pan drippings from the chicken over the mushrooms.
- 13Add a block of butter to the mushroom sauce.
- 14Stir in the chopped chives and tarragon into the mushroom sauce.
- 15Boil cut potatoes in a pot of water.
- 16Once cooked, mash the potatoes with butter and cream until smooth.
- 17Slice the cooked chicken breast.
- 18Plate the mashed potatoes first, then place the sliced chicken on top.
- 19Spoon the girolle mushroom sauce over the chicken and potatoes.
- 20Squeeze some fresh lemon juice over the dish.
Ingredients
- Pan-fried chicken breast
- Scottish girolles
- potatoes
- mustard
- tarragon
- salt
- olive oil
- butter
- garlic
- rosemary
- thyme
- pepper
- cream
- parsley
Equipment
knifecutting boardpantongsbaking traypotpotato masher
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