Chicken and Creamy Mushroom Sauce
with Herby Honey Roasted Veg and Mashed Potatoes
- Milk
- May contain traces of allergens
- Celery
Earthy and seasonal, these tender rump steaks are served with honey roasted veg and an unctuous mushroom sauce. Up the umami with wild mushroom paste and herbs over the vegetables.
Ingredients
2 unit(s)
British Chicken Breasts
450 grams
Potatoes
1 unit(s)
Courgette
(May be present: Celery)
1 unit(s)
Carrot
1 unit(s)
Red Onion
1 sachet(s)
Mixed Herbs
80 grams
Sliced Mushrooms
15 grams
Wild Mushroom Paste
75 grams
Creme Fraiche
(Contains: Milk)
Not included in your delivery
100 milliliter(s)
Water for the Sauce
1 tbsp
Honey
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Lay the chicken onto a baking tray, drizzle with oil and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
When the oven is hot, roast the chicken on the top shelf until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Bring a large saucepan of water with ½ tsp salt to the boil for the potatoes. Chop the potatoes into 2cm chunks (peel first if you prefer).
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, trim the courgette and slice into 1cm thick rounds. Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces.
Halve and peel the red onion, then cut each half into roughly 3cm wedges.
Add the veg to a baking tray and drizzle with oil. Season with salt and pepper and sprinkle over the mixed herbs. Toss to coat, then spread out in a single layer.
Roast on the middle shelf of your oven until softened and browned, 20-25 mins. Turn halfway through.
Heat a drizzle of oil in a medium frying pan on medium-high heat.
Once hot, add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.
Stir the wild mushroom paste and water for the sauce (see pantry for amount) into the pan. TIP: If your wild mushroom paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Bring to the boil, then reduce the heat and simmer until thickened, 5-6 mins. Once the sauce has thickened, stir in the creme fraiche and allow to heat through, 1-2 mins. TIP: Add a splash more water if the sauce needs loosening up.
Meanwhile, once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.
Once the veg are roasted, drizzle over some honey (see pantry for amount) and toss together.
Once rested, slice the chicken widthways into 1cm thick slices.
Share the chicken between your serving plates.
Serve the mash and honey roasted veg alongside.
Finish by spooning the creamy mushroom sauce over the steaks.
