Autumn Chicken

- Gluten Free
- Lactose Free
- Difficulty: Average
- Prep time: 30 min
- Cook time: 60 min
- Serving: 2
- Note + the soaking time for the chestnuts (2 h)
PRESENTATION
With Autumn Chicken, we offer you a captivating reinterpretation of the typical homemade chicken breast skillet. Tradition and innovation come together here in a dish that enhances the flavors of autumn. To accompany the tender chicken slices, golden in the pan, we chose a colorful and tasty mix that embraces all consistencies: a velvety mashed potato, crunchy pan-toasted cauliflower, sautéed chanterelles, braised kale leaves, and, to finish, crumbled roasted chestnuts. In Autumn Chicken, you'll find typical vegetables of the season in a new and even more appetizing guise! This gourmet main course is not just a celebration of autumn flavors but also an expression of culinary creativity accessible to everyone!
Don't miss out on these tasty chicken breast recipes as well:
- Chicken with cauliflower and mustard sauce
- Oven-baked chicken breast
- INGREDIENTS
- Sliced chicken breast 10.6 oz (300 g)
- Potatoes 1.1 lbs (500 g) - boiled
- Water 0.42 cup (100 g)
- Extra virgin olive oil 2 ½ tbsp (30 g)
- Chestnuts 0.67 cup (100 g)
- Chanterelle mushrooms (chanterelle) 2 cups (200 g)
- Cauliflower 4 cups (400 g)
- Italian kale (cavolo nero) 3 cups (200 g)
- Fine salt to taste
- Black pepper to taste
How to prepare Autumn Chicken

To prepare the autumn chicken, score the chestnuts 1 and soak them for a couple of hours 2, then place them on a baking sheet 3 and bake in a static oven at 350°F for about 30 minutes.

Pass the boiled potatoes 4 through a potato ricer 5 and put them in a saucepan with water 6.

Add salt and oil 7, mix well, and cook over medium heat for a few minutes. Season with pepper and turn off the heat 8. Separate the cauliflower florets 9.

Slice the florets into half-inch slices 10. Heat a drizzle of oil in a pan 11, add the cauliflower, and season with salt 12.

Sauté for a few minutes 13 and set aside. In the same pan, add the cleaned and halved chanterelles, season with salt and pepper 14, and sauté for a few moments over high heat 15. Keep the mushrooms warm as well.

Meanwhile, the chestnuts will be cooked, remove them from the oven and peel them immediately 16. Now take care of the kale: heat up a splash of oil in a pan 17, add the smaller, tender leaves 18.

Season with salt and sauté for a few minutes to wilt them 19. Set these aside too, and in the same pan, add a final splash of oil, place the chicken breast 20, and brown it on both sides 21.

Once the chicken breast is well browned 22, season with salt and immediately plate with the vegetables alternated between the slices. Complete your autumn chicken with crumbled chestnuts 23 and serve immediately 24!