PAN ROASTED CHICKEN WITH WILD MUSHROOM SAUCE
	Tender pan roasted boneless free-range chicken breast blanketed with a wild mushroom reduction sauce. Accompanied by celery root purée, and glazed carrots and shallots. To see a more detailed photograph, click here, but it may take a few seconds to load $11.95 per serving TYPES OF COOKING REQUIRED: Pan roasting, sautéing, reheating
	COOKBOX INCLUDES: Instructions [A] Chicken breasts [B] Herbs [C] Wild Mushroom Sauce [D] Celeriac purée [E] Carrots and shallots	EQUIPMENT YOU NEED: 10+" Ovenproof Skillet (If your sauté pan has a plastic handle, you may wrap it in 2-3 layers of aluminum foil) Small/medium 1½ - 3 quart saucepan Medium sauté pan with cover Kitchen towel or potholder Spatula/Tongs Knife Cutting Board
	COOKBOX INGREDIENTS Boneless skinless free range chicken breast, celeriac puree (celery root, rice, water, cream, butter, salt, white pepper), carrots, shallots, wild mushroom sauce (chicken jus (chicken, chicken bones, water, onion, carrots, celery, leek, parsley, thyme, bay leaf, black peppercorns), portobella mushrooms, shitake mushrooms, oyster mushrooms, chanterelle mushrooms, shallots, garlic, salt, black pepper, herbs (rosemary, thyme, parsley, marjoram, sage, lavender).	INGREDIENTS YOU NEED: 2 Tablespoons olive oil 4 Tablespoons water for chicken sauce 1 Tablespoon olive oil or butter for carrots and shallots ¼ cup water for carrots and shallots 1-2 teaspoons sugar Salt and pepper
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