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Chicken in Truffle Mushroom Sauce
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Chicken in Truffle Mushroom Sauce

Chicken in Truffle Mushroom Sauce

with a crispy bacon bits


The chicken in this recipe is poached in a delightfully rich creamy mushroom truffle sauce. Even better, it's also topped with a decadent Serrano ham crisp.

Total Time45 minutes
Cooking Time35 minutes


Serving amount

3 unit(s)


320 grams

Chicken Breast

5 grams


1 unit(s)


110 grams

Creme Fraiche

1 pack(s)

Truffle Oil

150 grams


100 grams

Bacon Lardons

Not included in your delivery

to taste


to taste


to taste


to taste



Nutrition Values

Energy (kcal)822 kcal
Energy (kJ)3437 kJ
Fat36.9 g
of which saturates14.7 g
Carbohydrate67.5 g
of which sugars6.7 g
Dietary Fiber0 g
Protein57.9 g
Cholesterol0 mg
Salt3.34 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.


Baking Sheet with Baking Paper
Pan with Lid


Prep the Potatoes
  • Preheat your oven to 240°C/220°C fan/gas mark 9.
  • Chop the potatoes into 2cm chunks (peeling optional).
  • Pop the chunks onto a large (lined) baking tray.
  • Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
  • When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

Cook the Broccoli
  • Meanwhile, place a pan over high heat with a drizzle of oil.
  • Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
  • Once hot, fry the broccoli until starting to char, 2-3 mins.
  • Add a splash of water and immediately cover with a lid or some foil. Cook until tender, 4-5 mins.
  • Season to taste with salt and pepper then remove from the pan and cover to keep warm.
Fry the Bacon
  • Meanwhile, roughly chop the mushrooms.
  • Pick the thyme leaves from their stalks.
  • Return the pan to medium-high heat with a drizzle of oil.
  • When hot, fry the bacon lardons 4-6 mins, until cripsy.
  • Once crispy, transfer to a plate lined with kitchen paper. Set aside.
Fry the Chicken
  • Surround the chicken in cling film. Bash with a pan until 2cm thick. IMPORTANT: Wash hands and equipment after handling raw chicken. Chicken is cooked when no longer pink in the middle.
  • Season with salt and pepper.
  • Return the pan to medium-high heat with a drizzle of oil.
  • Fry chicken until cooked through, 5-6 mins each side.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.

Simmer the Sauce
  • Transfer the chicken from the pan and cover to keep warm then return the pan to medium-high heat.
  • Add the mushrooms and thyme and cook until browned, 4-5 mins.
  • Pour in creme fraiche and 100ml water (double for 4p). Bring to the boil.
  • Simmer until the sauce has thickened, 8-10 mins, stirring occasionally.
  • Season to taste with salt and pepper.

TIP: Loosen the sauce with a splash of water if it thickens too much.

Finish and Serve
  • When everything is ready, thinly slice and plate each chicken breast.
  • Serve the tender broccoli and roast potatoes alongside.
  • Stir the truffle oil into the mushroom sauce, then spoon it over the chicken.
  • Finish by topping with bacon bits.