Chicken breast with white pepper sauce and a side of potato mushrooms

Chicken breast with white pepper sauce and potato mushroom garnish

Preparation time: 30 minutes
Cooking time: 30 minutes
Total time: 1 hour
Number of servings: 2

This recipe for chicken breast with white pepper sauce and potato mushroom garnish is perfect for a romantic dinner or a family meal. It is an easy yet sophisticated recipe that combines the delicate flavors of chicken with a creamy sauce and original garnishes. Let's embark on the cooking process!

Ingredients

- 80 g butter
- 2 tablespoons white flour
- 1 glass of milk
- 1 small hot pepper
- Ground pepper (white, black, red, green)
- Salt
- 1/4 bag of Provence herbs for chicken
- 1/2 chicken breast (approximately 150 g)
- 3 medium white potatoes (preferably elongated)
- 5 eggs
- For decoration:
- 1/2 lemon
- Fresh herbs (parsley or dill)

Recipe History

Chicken recipes have been a part of traditional cuisine for centuries, appreciated for their versatility and ease of preparation. The white sauce, known as Bechamel, is a staple in many cuisines, with origins dating back over 300 years. This creamy sauce adds an elegant touch to any dish, and the combination with pepper and potato mushrooms makes it truly special.

Step by Step

1. Preparing the potatoes
- Choose small, elongated potatoes. Wash them well and peel them (if using new potatoes, you can leave the skin on, but make sure they are very well washed).
- Cut each potato in half. Then, use a special tool to scoop out a small mushroom-like shape from each half of the potato. This will add a playful and attractive look to the dish.
- Place the cut potatoes in a pan (ideally a Doubletta) with a little water, butter, salt, and white pepper. Cook them over medium heat until they become soft but not too soft, so they retain their shape.

2. Preparing the eggs
- Boil the 5 eggs for 10-12 minutes. After they are boiled, carefully remove the yolks, taking care not to crush them.
- Pass each yolk through beaten egg, salt, pepper, flour, and breadcrumbs. Then, fry them in hot oil until golden and crispy. A healthier alternative would be to bake them in the oven on a tray with baking paper until browned.

3. Cooking the chicken
- Boil half a chicken breast (approximately 150 g) in a pot with water, salt, and a slice of hot pepper to add a spicy note.
- Once the chicken is cooked, remove it and let it cool slightly, then shred it into thin strips.

4. Preparing the white pepper sauce
- In a medium saucepan, melt 80 g of butter. Add the 2 tablespoons of flour and mix well to form a paste (roux). Let it brown slightly, being careful not to burn it.
- Gradually add 1 glass of milk, stirring continuously to avoid lumps. Cook the sauce until it thickens.
- Add freshly ground pepper (a combination of white, black, red, and green is ideal) and salt to taste. Sprinkle the Provence herbs to add a specific aroma.

5. Assembling the dish
- On a platter, place the strips of chicken breast overlapping in the middle. Generously pour the pepper sauce over the chicken.
- On one side of the platter, place the browned yolks, and on the other side, the potato mushrooms.
- Decorate with slices of fresh lemon and sprigs of herbs for a vibrant look.

Serving and Pairings

This dish can be served with a fresh green salad or steamed vegetables for an extra touch of freshness. Additionally, a glass of dry white wine or a refreshing lemonade would perfectly complement the meal.

Helpful Tips

- Make sure the Bechamel sauce does not become too thick; if necessary, add more milk and mix well.
- Experiment with different types of pepper to find your preferred combination. Green pepper adds a distinct note, while red pepper offers a slight sweetness.
- If you want a vegetarian version, replace the chicken breast with mushrooms or tofu and adapt the sauce accordingly.

Nutritional Information

This recipe contains protein from chicken and eggs, as well as carbohydrates from potatoes. It is a balanced option for a light meal, ideal for keeping your energy up. Each serving has approximately 600 calories, depending on the amount of oil used for frying.

Frequently Asked Questions

1. Can I use other types of meat?
- Absolutely! This recipe is delicious with turkey or even white fish.

2. How can I make the sauce spicier?
- You can add more hot pepper or even a few drops of hot sauce to the Bechamel sauce.

3. Is this recipe suitable for a diet?
- If you want to reduce calories, try baking the eggs and using less butter in the sauce.

4. What other garnishes can I use?
- Steamed asparagus, glazed carrots, or a seasonal vegetable salad are excellent choices.

We wish you good appetite! This recipe for chicken breast with white pepper sauce and potato mushroom garnish is not just a culinary experience, but also a way to create beautiful memories at the table. With each bite, you will feel the warmth and love you invested in preparing this delicious meal.