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Creamy Chicken Diane

with Kale Colcannon
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
372 kcal
Protein
: 
38.9g protein
Total
: 
40 minutes
Difficulty
: 
Medium
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

British Chicken Breasts

½ sachet(s)

Chicken Stock Powder

1 unit(s)

Echalion Shallot

150 grams

Closed Cup Mushrooms

100 grams

Creme Fraiche

100 grams

Chopped Kale

1 pot(s)

Cider & Horseradish Wholegrain Mustard

1 unit(s)

Garlic Clove

1 bunch(es)

Flat Leaf Parsley

30 grams

Unsalted Butter

450 grams

Potatoes

Not included in your delivery

75 milliliter(s)

Water

Energy (kJ)1556 kJ
Energy (kcal)372 kcal
Fat6.6 g
of which saturates1.8 g
Carbohydrate46.8 g
of which sugars4.1 g
Dietary Fibre7.2 g
Protein38.9 g
Salt0.2 g
Potassium1044.5 mg
Calcium22.1 mg
Iron0.9 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Meanwhile, heat a drizzle of oil in a frying pan over medium high heat. Season the chicken with a pinch of salt and pepper. Once your oil is hot, lay your chicken in the pan and cook until browned on each side, 2 mins per side. Once browned pop on a baking tray and put into the oven to cook for 12-15 mins. Tip: The chicken is cooked when no longer pink in the middle. Don't wash up your frying pan, we'll use now in step 4!

2

Add a drizzle of oil and mushrooms to your frying pan on medium heat. Fry until browned, 4-5 mins. Add the shallot, cook until softened, 3-4 mins. Add the garlic, cook for 1 minute then pour in the water (amount specified in the ingredient list). Stir in the chicken stock pot. Simmer until the liquid has reduced by half, 5 mins. Stir in half the wholegrain mustard and three quarters of the creme fraiche. Remove from the heat.

3

Once the chicken is cooked, remove from your oven, cover with foil and leave to rest while you mash the potato! Drain the potatoes and kale and leave in the colander for 2 mins for the steam to escape. Put back in your pot, add the remaining crème fraiche, the remaining mustard and three quarters of your parsley. Add the butter, a good pinch of salt and a grind of pepper. Mash until the potato is smooth.

4

Cut your chicken into thin slices (if there are any juices in the baking tray, pour them into your sauce) and serve alongside your kale mash. Warm your sauce over a low heat (and add a couple of tbsp of water if it's a bit thick for you) and then drizzle over your chicken. Sprinkle over your remaining parsley and enjoy!

5

Utensil

6

Small Saucepan

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