Creamy Chicken Forestière
Baby Greens Salad with Dijon Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
540 /serving
Forestière, as in inspired by the forest—that’s where this classic dish gets its name. It’s a showcase for mushrooms, which you’ll sauté in butter and garlic, and toss into a creamy sauce with Dijon and sherry vinegar. Draped over seared-to-tender chicken, it comes with a handful of green peas.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 2 Garlic cloves
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 225g Sliced mushrooms
- 15ml Sherry vinegar
- 150g Green peas
- 15ml Dijon mustard
- 30ml Vegetable demi-glace
- 45ml Heavy cream
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Milk • Mustard • Sulphites
You will need:
Large high-sided pan
Oil
Salt & pepper (S&P)
2 or 4 tbsp Butter
Olive oil
Total Fat
31 g
Saturated Fat
15 g
Sodium
1010 mg
Total Carb
23 g
Sugars
8 g
Protein
43 g
Fibre
6 g
Preparation
Sauté the mushrooms
- Mince the garlic.
- In a large, high-sided pan, heat 2 tbsp butter (double for 4 portions) on medium-high.
- Add the mushrooms and garlic. Sauté, 4 to 6 min., until browned; season with ½ the spices and S&P.
- Transfer to a plate and reserve the pan.
Start the chicken
- Pat the chicken dry; season with the remaining spices and S&P.
- In the reserved pan, heat a drizzle of oil on medium.
- Add the chicken and cook, partially covered, 2 to 4 min. per side, until partially cooked.
Make the vinaigrette
- Meanwhile, in a small bowl, combine ½ the vinegar, ½ the mustard, 2 tbsp olive oil (double for 4 portions) and S&P.
Make the sauce & finish the chicken
- To the pan, add the cream, demi-glace, ⅔ of the mushrooms, the remaining vinegar and mustard, ½ cup water (double for 4 portions) and S&P; bring to a boil.
- Reduce to a simmer and cook, partially covered, 6 to 8 min. (10 to 12 min. for 4 portions), until the sauce has thickened and the chicken* is cooked through.
- Add the peas and cook, stirring often, 1 to 2 min., until softened.
Make the salad
- Meanwhile, in a large bowl, combine the baby greens, remaining mushrooms and the vinaigrette.
Plate your dish
- Divide the chicken (slice beforehand if desired) and sauce between your plates.
- Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
