Paleo: Seared Chicken Breasts with Mushroom Sauce
Garlic-Sautéed Zucchini
Cooking time
20 minutes
Servings
2/4
Calories
290 /serving
With just six ingredients, a few Paleo guidelines and some savvy moves, this stunning supper lands on the table. There’s nary a grain in sight, as an ample portion of garlicky sautéed zucchini holds down the fort. The green veg is topped with slices of juicy pan-seared chicken breasts, swathed in a sauce of rehydrated mushrooms and demi-glace, cooked low and slow until it thickens just-so.
We will send you:
- 2 Chicken breasts
- 15ml Minced garlic
- 3 Zucchini (green, yellow or heirloom)
- 7g Dried mushrooms (porcini or shiitake)
- 30ml Vegetable demi-glace
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Mustard
You will need:
Small pot (or kettle)
2 Large pans
Strainer
Oil
Salt & pepper (S&P)
Small heatproof bowl
Total Fat
8 g
Saturated Fat
2 g
Sodium
510 mg
Total Carb
13 g
Sugars
5 g
Protein
42 g
Fibre
3 g
Preparation
Mise en place
In a small pot (or kettle), bring 1 cup water (double for 4 portions) to a boil. In a small heatproof bowl, combine the mushrooms and boiling water. Set aside for 5 to 10 min. to rehydrate. Halve the zucchini lengthwise; thinly slice on an angle.
Cook the chicken
Pat the chicken dry with paper towel; season with ⅔ of the spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the chicken* and 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.
Sauté the zucchini
Meanwhile, in a second large pan, heat a drizzle of oil on medium-high. Add the zucchini, remaining spices and S&P. Sauté, 3 to 4 min., until tender. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Keep warm.
Make the sauce
Drain the rehydrated mushrooms and roughly chop, reserving ½ cup of the liquid (double for 4 portions). In the reserved pan, combine the demi-glace, rehydrated mushrooms, reserved mushroom liquid and S&P; bring to a boil. Reduce the heat to low and cook, stirring occasionally, 2 to 3 min., until the sauce has slightly thickened.
Plate your dish
Divide the zucchini between your plates. Top with the chicken. Spoon the sauce over. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
