Crispy Chicken Perfection: Mushroom Puree & Sage Sauce

Ingredients

• 300 g Mushrooms (cleaned and sliced)
• 2 Shallots (finely chopped)
• 2 tsp Fresh Rosemary (leaves stripped from stems)
• 1 tsp Caraway Seeds
• 1 tbsp White Dry Vinegar
• 200 ml Heavy Cream (room temperature)
• 1 tsp Lemon Zest (zested from a fresh lemon)
• to taste Salt
• 200 ml Water (for simmering puree)
• 200 ml Chicken Stock (low‑sodium)
• 100 ml White Wine (dry, for deglazing)
• 8 leaves Fresh Sage (roughly torn)
• 1 tbsp Lemon Juice (freshly squeezed)
• 1 tsp Honey
• 200 g Asparagus (thin spears, trimmed)
• 2 tbsp Olive Oil (for tossing asparagus)
• 2 Chicken Breast with Skin (deboned, skin left on, about 300 g each)
• to taste Black Pepper (freshly ground)

Instructions

1. Make Mushroom Puree

   Roughly chop the mushrooms and shallots. Heat a skillet over high heat, add a splash of oil, then sauté the mushrooms and shallots until they start to brown, about 3‑4 minutes.

   Time: PT5M

2. Deglaze and Simmer

   Add the rosemary leaves, caraway seeds, a pinch of salt, and deglaze with white dry vinegar. Pour in enough water to just cover the vegetables, bring to a boil, then reduce heat and simmer for 15 minutes.

   Time: PT15M

3. Finish Puree

   Stir in the heavy cream, bring back to a gentle boil, then transfer the mixture to a blender and blitz until smooth. Add lemon zest and adjust salt to taste.

   Time: PT5M

4. Prepare Sage Sauce Base

   Roughly chop a shallot and tear fresh sage leaves. In a clean saucepan, sauté the shallot over medium heat until translucent, about 2 minutes (do not let it brown).

   Time: PT3M

5. Deglaze and Reduce

   Add the white wine, stirring to deglaze, and reduce the liquid by half (about 3‑4 minutes). Then pour in the chicken stock and simmer gently until the shallots are very soft, about 5 minutes.

   Time: PT7M

6. Add Cream and Finish Sauce

   Stir in the heavy cream, season with salt, then add lemon juice and honey. Blend the sauce in the blender for at least 5 minutes until fully emulsified and smooth.

   Time: PT6M

7. Prepare Asparagus

   Trim the woody ends of the asparagus, give each spear a quick wipe with a kitchen towel. Bring a pot of salted water to boil, add asparagus and cook for 1 minute, then plunge into ice water to stop cooking.

   Time: PT4M

   Temperature: 100°C

8. Season Asparagus

   Pat the asparagus dry, cut into 2‑inch pieces, toss with olive oil, salt and pepper.

   Time: PT2M

9. Season and Sear Chicken

   Pat the chicken breasts dry with paper towels, season both sides generously with salt and pepper. Heat a large skillet over medium‑high heat, add a thin layer of oil, place the chicken skin‑side down and sear without moving for 4‑5 minutes until the skin is golden and crisp.

   Time: PT5M

10. Finish Chicken in Oven

    Transfer the skillet to a pre‑heated oven (180°C) and bake for about 7 minutes, or until the internal temperature reaches 74°C. Remove from oven and let rest for 5 minutes before slicing.

    Time: PT7M

    Temperature: 180°C

11. Plate the Dish

    On each plate, spread a generous swipe of mushroom puree. Arrange sliced chicken breast on top, add the blanched asparagus pieces, drizzle sage sauce around, and garnish with a few mustard‑style potato chips if desired.

    Time: PT5M

Nutrition Facts

Calories

460

Protein

35 g

Carbohydrates

18 g

Fat

26 g

Fiber

4 g