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Add a photoServings: 4
Ingredients
- 4 x Breast of Chicken, (approximately 200g each)
- 1 kg Baking Potato, (Peeled)
- 450 gm Assorted Mushrooms
- 250 ml Vegetable or possibly Chicken Stock, (approximately)
- 150 ml Double Cream
- 1 x Glass Medium Sherry
- 1 tsp Paprika Pepper
- 1 x Onion, (sliced)
- 1 x Cabbage, (finely shredded)
- 2 x Rasher of Back Bacon, (minced) Cooking Vegetable Oil, (baby carrots for garnish)
Directions
- 1. Season the chicken with salt and pepper and griddle to seal.
- 2. Oven bake in a warm oven (Gas Mark 7) for 20 min approximately.
- 3. Meanwhile prepare the bubble & squeak by grating the potato, shredding the cabbage, and slice the onion. Blend together and season well with bacon and salt and paprika and put the mix into a tea towel.
- 4. Squeeze the juices (water) out of the mix and fry using a ring in a warm frying pan in a little vegetable oil.
- 5. Meanwhile slice the mushrooms thinly and put on a baking tray and season.
- 6. Bake in the oven for approximately 7 - 10 min till dry and then deglaze with the sherry.
- 7. Add in this to approximately 100ml of chicken stock in a saucepan and add in approximately 50ml of double cream. Bring this to the boil.
- 8. Check the potato and turn it over and cook the other side till brown.
- 9. Allow for sauce to thicken for approximately 7 min and check chicken.
- 10. Remove the chicken and slice in half.
- 11. Put bubble and squeak onto the plate and chicken on top.
- 12. Spoon the mushrooms sauce / fricassee over and serve with some asparagus spears and baby carrots as garnish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 566g | |
| Recipe makes 4 servings | |
| Calories 339 | |
| Calories from Fat 71 | 21% |
| Total Fat 8.09g | 10% |
| Saturated Fat 4.74g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 68mg | 3% |
| Potassium 1551mg | 44% |
| Total Carbs 54.1g | 14% |
| Dietary Fiber 10.2g | 34% |
| Sugars 12.18g | 8% |
| Protein 10.83g | 17% |
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