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Creamy Mustard Chicken and Mushrooms
Creamy Mustard Chicken and Mushrooms

Creamy Mustard Chicken and Mushrooms

with Mash

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
•High Protein
Allergens:
Milk
•Mustard

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

450

Potatoes

260

Diced British Chicken Thigh

180

Sliced Mushrooms

2

Garlic Clove**

10

Chicken Stock Paste

75

Creme Fraiche

(Contains: Milk)

17

Wholegrain Mustard

(Contains: Mustard)

Not included in your delivery

100

Water for the Sauce

Nutritional information

Energy (kcal)537 kcal
Energy (kJ)2248 kJ
Fat26.5 g
of which saturates11.4 g
Carbohydrate44.3 g
of which sugars4.4 g
Protein37.1 g
Salt1.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Kettle
•Large Saucepan
•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 pan 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 diced chicken and mushrooms to the pan. Season with salt and pepper.

c) Fry until the chicken is golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Finish the Prep
3

a) Meanwhile, peel and grate the garlic (or use a garlic press).

Sauce Things Up
4

a) Once the chicken and mushrooms are cooked through, add the garlic to the pan. Stir-fry for 1 min.

b) Add the chicken stock paste and water for the sauce (see pantry for amount) to the pan, then bring to the boil and reduce by half, 2-3 mins.

c) Stir through the creme fraiche and mustard until everything's piping hot, 2-3 mins.

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). Mash until smooth.

c) Season with salt and pepper. Cover with a lid to keep warm.

Serve
6

a) When everything's ready, spoon the mash into your bowls.

b) Share out the creamy mustard chicken alongside.

Enjoy!

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