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Sautéed Chicken with Creamy Mushroom Sauce and Roasted Potatoes
Sautéed Chicken with Creamy Mushroom Sauce and Roasted Potatoes

Sautéed Chicken with Creamy Mushroom Sauce and Roasted Potatoes
A simple, satisfying meal with chicken, creamy mushroom sauce, and roasted potatoes.
Sautéed Chicken with Creamy Mushroom Sauce and Roasted Potatoes

To provide a balanced meal with protein, carbohydrates, and vegetables, supporting overall well-being and energy levels.

Ingredients:
1
Servings
  • 150
    g
     ChickenBreast
  • 150
    g
     Potato
  • 100
    g
     Mushroom
  • 1
    item
     Onion
  • 2
    clove
     Garlic
  • 15
    g
     Butter
  • 10
    g
     Flour
  • 50
    ml
     Milk
  • 1
    tsp
     Thyme
  • 2
    g
     Salt
  • 1
    pinch
     Pepper
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Sautéed Chicken with Creamy Mushroom Sauce and Roasted Potatoes
Instructions:
  1. Preheat oven to 200°C (400°F).
  2. Wash and chop the potatoes into bite-sized pieces and toss with a little olive oil, salt, and pepper.
  3. Roast for 25-30 minutes until tender.
  4. While the potatoes roast, heat the butter in a pan over medium heat. Add the onion and garlic, and sauté until softened.
  5. Add the mushrooms and cook until they release their moisture and start to brown. Season with salt and pepper.
  6. In a separate pan, cook the chicken breast until browned and cooked through. Set aside.
  7. In the pan with mushrooms, whisk in the flour and gradually add the milk, stirring until you have a creamy sauce. Stir in thyme.
  8. Add the chicken to the mushroom sauce, and heat through. Serve the chicken and sauce over the roasted potatoes.
Nutrition Per Serving 593 g Per 100g
Energy 490 kcal 83 kcal
Protein 57.1 g 9.6 g
Fibre 6.7 g 1.1 g
Salt 2.2 g 0.4 g
Sugar 8.7 g 1.5 g
Carbohydrates 45.1 g 7.6 g
Fat 17.7 g 3.0 g
Environmental Per Serving 593 g Per 100g
CO2 3.9 kg 0.7 kg
Water 5.8 l 1.0 l
  • 150
    g
     ChickenBreast
  • 150
    g
     Potato
  • 100
    g
     Mushroom
  • 1
    item
     Onion
  • 2
    clove
     Garlic
  • 15
    g
     Butter
  • 10
    g
     Flour
  • 50
    ml
     Milk
  • 1
    tsp
     Thyme
  • 2
    g
     Salt
  • 1
    pinch
     Pepper
1
Servings
0

Preheat oven to 200°C (400°F).

Wash and chop the potatoes into bite-sized pieces and toss with a little olive oil, salt, and pepper.

Roast for 25-30 minutes until tender.

While the potatoes roast, heat the butter in a pan over medium heat. Add the onion and garlic, and sauté until softened.

Add the mushrooms and cook until they release their moisture and start to brown. Season with salt and pepper.

In a separate pan, cook the chicken breast until browned and cooked through. Set aside.

In the pan with mushrooms, whisk in the flour and gradually add the milk, stirring until you have a creamy sauce. Stir in thyme.

Add the chicken to the mushroom sauce, and heat through. Serve the chicken and sauce over the roasted potatoes.

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