Lemon & Herb Roasted Chicken with Mushroom and Cream Sauce

DIFFICULTY
Easy Easy
COOK TIME
Under 30 min. Under 30 min.
SERVES
4-6 4-6
Lemon & Herb Roasted Chicken with Mushroom and Cream Sauce
Main INGREDIENTS
  • Meat
Ingredients
Method

Ingredients

For the Chicken:
  • 2 Tbsp olive oil
  • 2 Tbsp butter
  • 150g portabellini mushrooms
  • 4 chicken breasts
  • 3 garlic cloves, finely chopped
  • 3 sprigs of sage
  • 1 cup cream
  • Juice of ½ a lemon
  • Sea salt and freshly ground black pepper, to taste
For the Cauliflower Puree:
  • 2 medium cauliflowers, cut into chunks
  • 1 Tbsp butter
  • ½ cup cream
  • Sea salt and freshly ground black pepper, to taste

  • Method

  • 1
    To make the Chicken:
  • 2
    Heat the olive oil and 1 Tbsp butter in a Le Creuset 30cm Signature Buffet Casserole over medium to high heat. Add the mushrooms and fry until browned (using both butter and oil prevents the butter from burning). Remove from the heat and keep warm.In the same pan, fry the chicken breasts in 1 Tbsp. olive oil for 2 minutes on either side, or until just browned and just cooked. Add the garlic, sage, cream and lemon juice and stir through. Bring to the boil and season. Cook until the chicken is cooked through, but still succulent.
  • 3
    To make the Cauliflower Puree:
  • 4
    Blanch the cauliflower in boiling water and drain. Add the butter, cream and seasoning. Allow to simmer until cauliflower is soft. Puree with a hand stick blender until smooth. Reheat if necessary.
  • 5
    To serve:
  • 6
    Ladle the puree into bowls and top with creamy chicken casserole pieces and a few wilted sage leaves.