Ep 21 Thalia and Bianca: Chicken Breast with Mushroom Puree, Baby Carrots and Asparagus
Prep: 25 mins
C ook: 35 mins
- Salt and pepper, to season
- 2 large (approx. 350g each) 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
- 1 and 1/2 tbs lime juice
- 2 tsp Dijon mustard
- 1 garlic clove, crushed
- 125ml (1/2 cup) vegetable oil
- 125ml (1/2 cup) light olive oil
Mushroom puree (makes 3/4 cup)
- 30g butter
- 200g mixed mushrooms, sliced
- 2 garlic cloves, crushed
- 125ml (1/2 cup) white wine
- 150ml thickened cream
- To 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.
- To 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.
- Preheat 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.
- Roast 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.
- Cook carrots in a saucepan of boiling salted water for 2 minutes or until just tender. Add asparagus for final minute of cooking. Drain.
- Roll asparagus in cheese and place on an oven tray. Grill until lightly browned.
- Divide 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.