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Chicken with Wild Mushroom Sauce

Chicken with Wild Mushroom Sauce

Hello Fresh Recipe for a classic chicken in truffled wild mushroom cream sauce

Course Main
Cuisine French
Keyword chicken, cream, mushroom, Truffle
Prep Time 10 minutes
Cook Time 40 minutes
Servings 2
Calories 641 kcal
Author Hello Fresh


  • 200 g Potatoes peeled
  • 100 g Chestnut Mushrooms
  • 1 tbsp Olive oil
  • 1 handful Fresh Tarragon
  • 2 slices Serrano Ham
  • 2 Chicken Breasts
  • 1 tsp Essential Cuisine liquid wild mushroom sauce
  • 300 ml Water
  • 150 g Tenderstem Broccoli
  • 150 g Creme Fraiche
  • 1 tsp Truffle oil or a teaspoon of grated fresh truffle


Roast Potatoes

  1. Cut the potatoes into 4cm chunks

  2. Preheat the oven to 200c

  3. Bring a large saucepan of water to the boil with a pinch of salt

  4. Meanwhile, put most of the oil onto a baking tray and put in the oven to heat through

  5. Add the potatoes and cook for 7-8 minutes until the edges have softened

  6. Once the potatoes are ready, drain in a colander, then put back in the pan and put the lid on. Shake the pan to fluff up the edges of the potatoes

  7. Take the baking tray out of the oven and transfer the potato chunks, turning in the oil. Season with a little salt and pepper

  8. Roast for 25--30 minutes on the top shelf of the oven until golden, turning after 10-15 minutes

Chicken in wild mushroom sauce

  1. Thinly slice the chestnut mushrooms

  2. Pick the tarragon leaves from the stalks and chop finely

  3. Heat a large, heavy-based frying pan on a medium-high heat.

  4. When hot add the Serrano slices and cook on both sides till crisp. Set aside on a piece of kitchen roll

  5. Season the chicken with salt and pepper

  6. Add a splash of oil to the pan and once warmed through, sear the chicken on both sides for 8-10 minutes

  7. When the chicken is brown all over, add the mushrooms and cook until they have softened and started to brown.

  8. Add the water and the wild mushroom sauce. Stir well, bring to the boil then reduce the heat to a simmer

  9. Cover with a lid or foil and cook for 8-10 minutes till the chicken is cooked through (no longer pink in the middle)

  10. Meanwhile, bring a pan of water to the boil, add a pinch of salt and the tenderstem broccoli

  11. Cook for 4-5 minutes till tender then drain

  12. Add the creme fraiche to the chicken pan, stir well, taste and add more salt and pepper if necessary.

  13. To serve, share the broccoli between the plates with the roast potatoes to one side. Put a chicken breast on each plate

  14. Finish the sauce by stirring through the truffle oil if using and the chopped tarragon. If you are using fresh truffle, put half into the sauce at this stage

  15. Pour the sauce over the dish, garnish with grated fresh truffle if using and top with the Serrano ham crisp