|
|
Agristo premium mash with root vegetables |
|
4 |
boneless, skinless chicken breasts |
|
|
Salt and black pepper to taste |
|
2 tablespoons |
neutral oil (for the chicken) |
|
2 tablespoons |
neutral oil (for the mushrooms) |
|
2 cloves |
garlic, minced |
|
1 teaspoon |
dried thyme |
|
2 cups |
sliced mushrooms (for the mushroom sauce) |
|
0.5 cup |
chicken broth |
|
1 cup |
heavy cream |
|
2 tablespoons |
butter |
|
|
Fresh parsley, chopped (for garnish) |
|
1 cup |
enoki mushrooms, trimmed |
|
1 |
large leek, thinly sliced into rings |
|
|
Vegetable oil for frying |
Prepare the premium mash with root vegetables according to the cooking instructions.
Season the chicken breasts with salt, black pepper, and dried thyme on both sides.
In a large skillet, heat the neutral oil over medium-high heat. Add the minced garlic and cook for about 30 seconds until fragrant.
Add the chicken breasts to the skillet and cook for about 6-8 minutes per side, or until they are cooked through and have a golden-brown crust. The cooking time may vary depending on the thickness of the chicken breasts. Use a meat thermometer to ensure they reach an internal temperature of 74°C.
Remove the chicken from the skillet and set it aside. Cover it with foil to keep it warm.
In the same skillet, add the sliced mushrooms and cook them for about 5 minutes until they release their moisture and become tender.
Pour in the chicken broth and heavy cream. Bring the mixture to a simmer and cook for another 5-7 minutes, or until the sauce thickens.
Stir in the butter until it's fully incorporated into the sauce. Season with salt and black pepper to taste.
In a separate pan, heat 2 tablespoons of neutral oil over medium-high heat.
Add the trimmed enoki mushrooms and sauté them for about 2-3 minutes until they are lightly browned and tender. Season with salt and black pepper.
Heat vegetable oil in a deep frying pan or pot to 175°C.
Carefully add the thinly sliced leek rings to the hot oil and fry them until they turn crispy and golden, about 2-3 minutes. Be cautious as the leeks can splatter. Use a slotted spoon to remove the fried leeks from the oil and place them on a paper towel to drain any excess oil. Season with salt while they're still hot.