MKR Kitchen tested: Chicken Breast with Mushroom Purée, Baby Carrots and Asparagus
Tuesday 4 March, 2014
From Episode 21 and as cooked by Thalia and Bianca from Tasmania, featuring Lilydale chicken breasts.
Preparation time: 25 minutes
Cooking time: 35 minutes
- Salt and pepper, to season
- 2 large (approx. 350g each) Lilydale chicken breasts
- 1 tbs olive oil
- 25g butter
- 4 thyme sprigs
- 2 tbs lemon juice
- 1 bunch baby carrots, peeled
- 1 bunch asparagus, trimmed
- 2 tbs finely grated pecorino or parmesan
AIOLI (makes 1 cup):
- 3 egg yolks
- 1½ tbs lime juice
- 2 tsp Dijon mustard
- 1 garlic clove, crushed
- 125ml (½ cup) vegetable oil
- 125ml (½ cup) light olive oil
MUSHROOM PURÉE (makes ¾ cup):
- 30g butter
- 200g mixed mushrooms, sliced
- 2 garlic cloves, crushed
- 125ml (½ cup) white wine
- 150ml thickened cream
1To make aioli, process egg yolks, lime juice, mustard and garlic in a food processor until well combined. With the motor running, gradually add oils, drop by drop at first, then in a thin, steady stream until thick and emulsified. Season with salt and pepper and refrigerate until needed.
2To make mushroom purée, heat butter in a medium frying pan over medium heat. Add mushrooms and garlic and cook for 3 minutes or until softened. Stir in wine and simmer for 5 minutes or until almost evaporated. Stir in cream and simmer for a further 3 minutes or until reduced by half. Season with salt and pepper, then cool slightly. Process mixture in a food processor until smooth.
3Preheat oven to 180C. Heat oil and butter in a medium frying pan over medium-high heat. Add chicken and cook for 2 minutes on each side or until browned. Remove chicken from pan and transfer to a small baking dish. Add thyme and lemon juice to pan and season with salt and pepper. Pour butter mixture over chicken.
4Roast for 15 minutes or until cooked through, then transfer chicken to a warm plate and stand, loosely covered with foil, for 5 minutes to rest. Thickly slice chicken.
5Cook carrots in a saucepan of boiling salted water for 2 minutes or until just tender. Add asparagus for final minute of cooking. Drain.
6Roll asparagus in cheese and place on an oven tray. Grill until lightly browned.
7Divide chicken among serving plates. Spoon a little aioli to the side and top with vegetables. Drizzle over mushroom purée to serve.
This mushroom purée would be delicious used as a pasta sauce. Add some chopped fried mushrooms for texture.
Turn this sauce into a decadent treat by adding a drizzle of truffle oil at the end.
Aioli can be made a day in advance and will give the flavours time to develop. Cover any leftovers and store in the refrigerator.