@foodie_mette: Creamy Mushroom Chicken with Crispy Hasselback Potatoes Juicy chicken in a creamy, umami mushroom sauce with buttery hasselback potatoes… sooo good!!!❤️ Ingredients (2–3 people) Chicken
• 2 large chicken breasts
• Salt & pepper
• Paprika
• Garlic powder
• Chili flakes
• Oregano
• Olive oil Mushroom sauce
• 10.5 oz / 300 g mushrooms, sliced
• 2 shallots, finely chopped
• 3–4 garlic cloves, minced
• 1 tbsp butter
• ⅓–½ cup / 100–150 ml chicken stock
• 1¼ cups / 300 ml cooking cream
• 1 tsp Dijon mustard
• 1 tsp fresh thyme
• Lemon juice, to taste Hasselback potatoes
• 6–8 medium potatoes
• 3 tbsp melted butter
• 2 tbsp olive oil
• Salt & pepper
• 1 tsp paprika Sides: green beans, broccoli or asparagus #mealinspo #DinnerIdeas #dinnerinspo #dinnerisserved

imashleybreannn :

Yummmm🤤

foodie_mette🔥 :

Instructions: 1. Cut thin slices into the potatoes without cutting all the way through. Brush with butter + olive oil and season with salt, pepper & paprika. Bake at 425°F / 220°C for 30 min. 2. Slice chicken breasts horizontally to make thinner pieces. Season with salt, pepper, paprika, garlic powder, oregano & chili flakes. 3. Heat olive oil in a pan and cook chicken until golden and cooked through. Remove and set aside. 4. Take potatoes out, brush again with butter, getting it between the slices, and bake for another 20–25 min until crispy. 5. In the same pan, melt the butter and fry the mushrooms until golden. If the pan is too crowded, fry the mushrooms in batches so they have enough space to brown properly. Add the mushrooms back to the pan, then add the shallots, garlic & thyme and cook briefly. 6. Pour in chicken stock and scrape up all the flavour from the bottom of the pan. Add cream and Dijon mustard. Simmer for 5–8 min until slightly thickened. 7. Finish the sauce with salt, pepper and a squeeze of lemon juice. 8. Add the chicken back to the pan and simmer for 2–3 min, spooning the creamy mushroom sauce over the chicken. 9. Serve with crispy Hasselback potatoes and green beans, enjoy

Milcia :