Ingredients:
For the Grilled Chicken Breast:
– 1 boneless, skinless chicken breast (about 180-200g)
– 1 tbsp olive oil
– Salt & freshly ground black pepper
– ½ tsp dried thyme (or fresh)
– ½ tsp garlic powder
For the Sauce Chasseur (Hunter’s Sauce):
– 1 tbsp butter
– 1 small shallot, finely diced
– 2-3 mushrooms (cremini or button), sliced
– ¼ cup dry white wine
– ¼ cup chicken stock
– 1 tbsp tomato paste
– ½ tsp fresh thyme (or ¼ tsp dried)
– 1 tsp fresh parsley, chopped
– Salt & pepper to taste
For the Duchess Potato:
– 1 medium Yukon Gold potato (about 150g), peeled & diced
– 1 tbsp butter
– 1 tbsp heavy cream (or whole milk)
– 1 egg yolk
– Pinch of nutmeg
– Salt & white pepper to taste
– Extra butter for piping
Instructions
1. Prepare the Duchess Potato:
– Boil the potato in salted water until tender (~15 mins). Drain well.
– Mash until smooth, then mix in butter, cream, egg yolk, nutmeg, salt, and white pepper.
– Transfer to a piping bag with a star tip (or spoon into a mound).
– Pipe/swirl onto a baking tray. Broil for 3-5 mins until golden (or bake at 200°C/400°F).
2. Grill the Chicken Breast:
– Season chicken with salt, pepper, thyme, and garlic powder.
– Heat olive oil in a pan over medium-high. Sear chicken for 5-6 mins per side until golden and cooked through (internal temp 75°C/165°F).
– Rest for 5 mins before slicing.
3. Make the Sauce Chasseur:
– In the same pan, melt butter. Sauté shallots until soft (~2 mins).
– Add mushrooms, cook until browned (~3 mins).
– Deglaze with white wine, simmer until reduced by half.
– Stir in chicken stock, tomato paste, and thyme. Simmer 5 mins until slightly thickened.
– Finish with parsley, salt, and pepper.
4. Plate & Serve:
– Place Duchess potato on the side.
– Slice chicken breast diagonally, fan over the plate.
– Spoon Sauce Chasseur generously over the chicken.
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