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British Recipes

Creamy Mustard Chicken and Mushrooms

Creamy Mustard Chicken and Mushrooms

Creamy Mustard Chicken and Mushrooms

with Mash and Chives

Recipe Development TeamUpdated on October 22, 2023

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Looking for a quick and tasty midweek dinner option? Try cooking up our Creamy Mustard Chicken and Mushrooms in just 20 minutes for a delicious and speedy meal.

Tags:

Rapid

Allergens:

Mustard

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total20 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

17

Wholegrain Mustard

(Contains: Mustard)

1

Chives

10

Chicken Stock Paste

260

Diced Chicken Thigh

180

Sliced Mushrooms

2

Garlic Clove

75

Creme Fraiche

(Contains: Milk)

450

Potatoes

Not included in your delivery

100

Water for the Sauce

Nutritional information

Energy (kcal)555 kcal

Energy (kJ)2321 kJ

Fat28.1 g

of which saturates11.8 g

Carbohydrate44.1 g

of which sugars5.6 g

Protein39.4 g

Salt2.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan

•Kettle

•Grill Pan

•Garlic Press

•Potato Masher

•Colander

•Lid

Instructions

Cook the Potatoes

1

a) Boil a full kettle of water.
b) Chop the potatoes into 2cm chunks (peel first if you prefer).
c) Pour the boiling water into a large saucepan with 1/2 tsp salt.
d) Add the potatoes to the water and cook until you can easily slip a knife through, 15-18 mins.

Get Frying

2

a) While the potatoes cook, heat a drizzle of oil in a large frying pan on high heat.
b) Once hot, add the chicken and mushrooms to the pan. Season with salt and pepper.
c) Fry until golden brown all over, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Prep Time

3

a) Meanwhile, finely chop the chives (use scissors if easier).
b) Peel and grate the garlic (or use a garlic press).

Sauce Things Up

4

a) Once the chicken and mushrooms are browned, add the garlic to the pan and stir-fry for 1 min.
b) Stir in the water for the sauce (see ingredients for amount) and chicken stock paste, then bring to the boil and reduce by half, 2-3 mins.
c) Stir through the creme fraiche and mustard until everything is piping hot, 2-3 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Make the Mash

5

a) Meanwhile, once the potatoes are cooked, drain in a colander and return to the pan, off the heat.
b) Add a knob of butter and a splash of milk (if you have any) along with half the chives. Mash until smooth.
c) Season with salt and pepper. Cover with a lid to keep warm.

Serve

6

a) When everything is ready, spoon the mash into your bowls.
b) Share out the creamy mustard chicken alongside.
c) Finish with a sprinkle of the remaining chives over the top. Enjoy!

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