Pan Seared Chicken with Mushroom Sauce And Twice Baked Potatoes
  • Prep time: 30 minutes
  • Calories: 490
In this recipe we have implemented a method of baking potatoes that is called ‘twice baked’. You will use a microwave to speed up the cooking process, allowing the flesh to be mixed with other flavours. Served with pan seared chicken and mushroom sauce, it's midweek dinner done right.
  • 2 of Red Potatoes
  • 240 g of Mushrooms
  • 1 of Shallot
  • 1 Small Bunch of Thyme
  • 1 75g Pack of Baby Spinach
  • 2 of Chicken Breast
  • 1 Tbsp of Sherry Wine
  • 3 Tbsp of Thickened Cream
  • 3 Tsp of Butter (pantry)
  • 12 of Broccoli
  • 40 g of Fetta Cheese

Cook Potatoes:

Preheat oven to 200°C. Pierce potatoes all over with a fork and microwave until tender, about 8 minutes, turning halfway through. Set aside to cool, about 5 minutes.

Prepare Ingredients:

While potatoes cook, cut mushrooms into quarters. Peel shallot, halve, and thinly slice. Cut broccoli into bite size florets. Roughly chop spinach. Pick thyme leaves, discarding stems. Pat dry chicken with paper towel. Heat a pot of water on medium-high and bring to the boil (for the broccoli in step 6).

Sear Chicken:

Heat 1 tsp butter and 1 tsp olive oil in a medium frypan over medium heat. Season chicken on both sides with salt and pepper. When butter is foamy, add chicken and sear until browned on outside and cooked through, about 6 minutes per side. Remove from pan and set aside, reserving any butter in pan.

Bake Potatoes:

While chicken sears, halve potatoes lengthwise and carefully scoop out flesh, leaving a thin border. In a bowl, combine potato flesh, crumbled fetta, spinach and remaining butter. Season with salt and pepper. Fill potato skins evenly with potato mixture and arrange in single layer on a lined baking tray. Bake until warmed through, 10-12 minutes.

Make Mushroom Sauce:

Add shallot to frypan over medium heat. Cook until soft, about 3 minutes. Add mushrooms and thyme, cook until golden. Add sherry wine to deglaze, cook until almost evaporated, about 30 seconds. Reduce heat to low, add cream, stir to combine. Simmer until warmed through, about 30 sec to 1 minute. Season with salt and pepper. Remove pan from heat.

You Plate It:

Add broccoli to boiling water and cook for 3 minutes until bright green (or to your liking). Drain well. Return chicken to pan with sauce and turn to coat. Divide chicken, potatoes and broccoli with any remaining spinach evenly between plates. Spoon mushroom sauce over chicken and serve. Enjoy!