Roasted Chicken with Mushroom Ragout and Almonds Wild Rice

Name: Roasted Chicken with Mushroom Ragout and Almonds Wild Rice
Prep time: 5 s
Cook time: 90 s
Total time: 90 s
Yield: 6
Cuisine: European
Ingredients: 600 grams Skinned chicken breast; 1 gram For the marination:; 2 Cloves Garlic finely chopped; 1 pinch Fresh thyme chopped; 1 pinch Fresh Rosemary; 1/4 teaspoon White Pepper; 1 teaspoon Dijon mustard; 40 grams Lemon juice; 1 pinch Ground Black Pepper; 1 gram For the rice:; 1 3/4 cup Wild rice; 1/2 cup Almonds; 1 Medium Onions finely chopped; 1000 milliliters Water; 1 cube MAGGI® Chicken Bouillon Less Salt; 1 tablespoon Butter; 1 gram For the ragout:; 2 cups Water; 1 cube MAGGI® Chicken Bouillon Less Salt; 40 grams Lemon juice; 400 grams Mushroom cut into slices; 1 Medium Onions finely chopped; 1 tablespoon Butter; 2 pieces Lime juice; 150 grams Reduced fat cream

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Easy

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90 Min

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Ingredients

6 Servings

Skinned chicken breast

600 g

Hot Water

1 g

Garlic, finely chopped

2 Cloves

Fresh thyme, chopped

1 pinch

Fresh Rosemary

1 pinch

Ground Black Pepper

0.25 tsp

Dijon mustard

1 tsp

fresh lemon juice

40 g

Ground Black Pepper

1 pinch

Hot Water

1 g

Wild rice

1.75 cups

Almonds

0.5 cup

Onions, finely chopped

1 Medium

Hot Water

1000 mL

MAGGI® Chicken Bouillon Less Salt

1 cube

Butter, melted

1 tbsp

Hot Water

1 g

Hot Water

2 cups

MAGGI® Chicken Bouillon Less Salt

1 cube

fresh lemon juice

40 g

Mushroom, cut into slices

400 g

Onions, finely chopped

1 Medium

Butter, melted

1 tbsp

Lime juice

2 pieces

Reduced fat cream

150 g

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Nutritional Information

Carbohydrates

49.1 g

Energy

424.16 kcal

Fats

14.55 g

Protein

29.04 g

Recipe steps

5 min

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Cooking tip: Wild rice will always remain aldente.

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Roasted Chicken with Mushroom Ragout and Almonds Wild Rice

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Roasted Chicken with Mushroom Ragout and Almonds Wild Rice

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