planted.chicken Fillet with potatoes and mushrooms

Duration: 75 min

Level: Medium

Ingredients

For how many people?

planted.chicken Fillet

1 TSP

Thyme chopped

1/3 TSP

Garlic powder

1/4 TSP

Paprika powder

1/2 TSP

Oregano

1/2 TSP

Dijon mustard

2 TBSP.

Oil

Salt and pepper

Mustard sauce

100 ml

vegan cream

50 ml

vegan broth

10 ml

White wine

1 TBSP.

Pommery mustard

1 TSP

Cornstarch

Salt

Pepper, margarine

Mushrooms

100 g

Mushrooms

50 g

Pioppini mushrooms

50 g

Oyster mushrooms

Garlic clove

Tarragon

Peterli, salt and pepper

Baked potatoes.

500 g

Potatoes

3 TBSP.

Oil

Salt

Pepper, rosemary

Preparation

planted.chicken Fillet with potatoes and mushrooms

Finely chop the thyme and mix with the dry spices.
Add the oil and mix the ingredients to make a marinade.
Both planted.chicken Carefully rub both fillets with the marinade and let them marinate in a closed container in the refrigerator for 30 minutes.
Preheat the oven to 180 C
Cut the potatoes in half, mix with all the spices and place on a baking tray with baking paper. Bake for about 40 minutes until golden brown and cooked through.
Slice all the mushrooms, lightly crush the garlic clove and set aside.
In a small saucepan over medium heat, reduce the wine, add the broth and cream. Bring the mixture to a simmer, add the Pommery mustard, season to taste and thicken with cornstarch. Stir in a little margarine before serving.
Heat a pan on medium-high heat, add a few spoonfuls of oil and once hot, add the garlic and fry until it turns a golden color, then add the mixed mushrooms. Cook until they are golden brown. Season with a little salt and pepper.
In a bowl, mix the mushrooms and the cooked potatoes, season with finely chopped parsley and tarragon.
In a coated skillet, heat a couple tablespoons of cooking oil over medium heat. Add the marinated planted.chicken Add the marinated fillets and fry on both sides for 3 minutes until golden and slightly crispy.
Season to taste and serve.