MKR episode 20 recipe: Pan Fried Chicken Breast with Wild Mushroom Cream and Truffle Potatoes

Prep time: 1 hour 10 mins

Cook time: 45 mins

Serves 6.

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Ingredients

2 tbs olive oil

25g butter

Finely grated zest 1 lemon

1/4 cup thyme leaves

2 cloves garlic, crushed

6 skinless chicken breast fillets, brined

Plain flour, to dust

Sauteed asparagus, to serve

Thyme sprigs, to garnish

Truffle potatoes

1kg white potatoes, peeled, cut into 4cm pieces.

60ml truffle oil

Fresh grated truffle, to garnish (optional)

Wild mushroom cream

50g dried porcini

1 tbs olive oil

1 eschallot, finely chopped

4 garlic cloves, crushed

125ml dry white wine

200g mixed mushrooms, sliced

500ml thickened cream

Method

1. To make truffle potatoes, place potatoes in a saucepan of cold salted water. Bring to a boil. Boil until just tender. Drain in a colander, shaking to roughen edges.

2. Preheat the oven to 200C.

3. Place truffle oil in an oven dish, big enough to fit potatoes with plenty of space between. Place in the oven for 5 minutes to heat up. Add potatoes and turn to coat evenly. Season.

4. Roast for 50 minutes or until golden and crisp, turning half way through.

5. To make wild mushroom cream, soak porcini in ½ cup warm water for 10 minutes to rehydrate. Drain.

6. Heat oil in a deep frying pan over medium heat. Cook eschallot and garlic for 5 minutes or until soft. Add wine and simmer until reduced by half. Add drained porcini and mixed mushrooms. Cook for about 15 minutes or until mushrooms are very soft and liquid has evaporated. Stir in cream. Simmer until reduced by about two thirds and sauce is rich and flavoursome. Season.

7. Heat oil and butter in a large, deep ovenproof frying pan over low heat. Add lemon zest, thyme and garlic and cook for 2 minutes to infuse flavour. Increase heat to medium-high.

8. Season chicken and dust with flour. Add to pan and cook for 2-3 minutes on each side until lightly browned. Transfer pan to the oven for 5 minutes or until chicken is just cooked through. Set aside for 10 minutes to rest. Slice to serve.

9. Serve chicken and truffle potatoes with asparagus and mushroom cream sauce. Garnish with thyme and fresh grated truffle (if desired).

Tip

Exact cooking time of chicken will depend on the size and thickness of the fillet.