Brown Butter Chicken & Rosemary Mushrooms
with Parmesan Polenta & Green Beans3.5(2)
Calories
:
567 kcalProtein
:
50.5g proteinPreparation Time
:
30 minutesDifficulty
:
EasyAllergens:
- Milk
- Soy
- May contain traces of allergens
- Gluten
- Milk
- Wheat
Golden chicken bathed in a herby brown butter sauce loaded with umami-rich mushrooms - the kind of pan sauce you want to eat with a spoon. But try to resist, because it'll taste even better spooned over creamy Parmesan polenta with green beans alongside. Deeply savoury, quietly impressive.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 packet
Mushrooms
1 packet
Green Beans
1 packet
Rosemary
330 g
Chicken Tenderloins
1 packet
Worcestershire Sauce
(May be present: Soy)
1 packet
Instant Polenta
(May be present: Gluten, Milk, Soy, Wheat)
1 packet
Parmesan Cheese
(Contains: Milk)
Not included in your delivery
1 drizzle
olive oil
1 cup
water
1 cup
milk
(Contains: Milk)
¼ tsp
salt
20 g
butter
(Contains: Milk)
30 g
butter (for the sauce)
(Contains: Milk)
Utensils
•Large Non-Stick Pan
•Medium Pan
Cooking Steps
1
- Roughly flat mushooms.
- Trim green beans.
- Pick and finely chop rosemary.
- Cut chicken tenderloin into 1cm strips.
2
- Add green beans and a splash of water to a microwave-safe bowl, then cover with a damp paper towel.
- Microwave green beans on high until just tender, 2-4 minutes.
- Drain any excess liquid, then season with salt and pepper. Cover to keep warm.
3
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- When oil is hot, cook chicken and oyster and shiitake mushrooms, tossing occasionally, until browned and cooked through, 5-6 minutes. Season generously with salt and pepper.
TIP: Chicken is cooked through when it's no longer pink inside.
4
- To pan with chicken, add Worcestershire sauce, the butter (for the sauce) and rosemary and cook until fragant and beginning to brown, 2-3 minutes.
5
- Meanwhile in a medium saucepan, combine the water, milk and salt and bring to the boil over high heat.
- Reduce heat to medium and slowly whisk in instant polenta, then cook, stirring, until smooth and thickened, 2-3 minutes.
- Remove from the heat, add Parmesan cheese, the butter and a good pinch of pepper and stir until melted.
6
- Divide polenta between bowls. Top with wild mushroom brown butter chicken. Spoon over any remaining butter sauce. Serve with green beans. Enjoy!
