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Chicken Breasts Forestière with Sautéed Mushrooms

Roasted Beets & Buttery Chive Crushed Potatoes

Cooking time

35 minutes




620 /serving

As fall fades away, come take another walk in the woods. The name for this classic mushroom dish is inspired by forest finds, which pop up with the change of seasons. Enjoy their smooth, nibbly texture in a sauce made from the pan fond, garlic and fresh green chives. Showcase it with juicy herbed chicken breasts, roasted beets and baby potatoes crushed with butter and sprinkled with an additional burst of chives.

We will send you:

  • 2 Chicken breasts
  • 1 Garlic clove
  • 1 Bunch of chives
  • 340g Yellow beets
  • 450g Baby potatoes
  • 170g Mushrooms
  • 30g Vegetable demi-glace
  • 8g Gentle Fennel spices (salt, black pepper, garlic, onion, fennel, herbs, paprika, sunflower oil, parsley)

Contains: Milk

You will need:

Large pan
Sheet pan
Olive oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Medium pot
Total Fat
24 g
Saturated Fat
9 g
810 mg
Total Carb
59 g
17 g
48 g
11 g
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Roast the beets
Preheat the oven to 450°F. Peel and cut the beets into bite-size pieces. On a lined sheet pan, toss with a drizzle of olive oil, ⅓ of the spices and S&P. Roast, stirring halfway, 20 to 25 min., until tender.
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Make the crushed potatoes
Meanwhile, bring a medium pot of salted water to a boil. Cut the potatoes into bite-size pieces. Thinly slice the chives. Boil the potatoes, 14 to 16 min., until tender. Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot. Add 2 tbsp butter (double for 4 portions) and ½ the chives. Toss well, breaking up the potatoes slightly, until combined; season well with S&P.
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Mise en place
Meanwhile, mince the garlic. Quarter the mushrooms.
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Cook the chicken
In a large pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with ½ the remaining spices and S&P. Cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.
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Make the forestière sauce
In the reserved pan, heat a drizzle of oil on medium-high. Sauté the mushrooms, 2 to 3 min., until browned. Add the garlic and sauté, 1 to 2 min., until fragrant. Add the reserved cooking water and demi-glace. Cook, stirring occasionally, 2 to 3 min., until slightly thickened. Off the heat, add the remaining chives and spices; stir well.
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Plate your dish
Divide the beets, crushed potatoes and chicken between your plates. Top with the forestière sauce. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.