Chicken breast, mushrooms, shallots, garlic, rapeseed oil, salt, pepper, parsley, tarragon, puff pastry (wheat flour (GLUTEN), butter (MILK), salt. Sauce – onions, rapeseed oil, salt, pepper, garlic, chicken stock (water, chicken stock, flavouring, glucose syrup, salt, yeast extracts, sugar), redcurrant jelly (Glucose-Fructose Syrup, Redcurrant Juice from Concentrate, Sugar, Gelling Agent (Pectin), Citric Acid, Acidity Regulator (Sodium Citrate), Madeira wine, cream (MILK), dried porcini mushrooms (allergens highlighted).
Juicy chicken breast with mushrooms & caramelised shallots encased in puff pastry with a Madeira wine & porcini mushroom cream sauce.
Preheat oven to 180 deg C, remove lid, remove ‘bomb’ and place onto a baking sheet and bake for 20-25 minutes until golden brown, leave to rest for 5 minutes. For sauce – remove lid & simply microwave on full power for 1-2 minutes approx. until bubbling hot. For conventional hob, pour into a pan and heat until bubbling hot. Then plate and serve with your favourite side dishes.
Store in refrigerator at 5 deg C or below, use within 3 days, suitable for home freezing – freeze on day of receipt and use within one month, defrost thoroughly and follow instructions.