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British Recipes

Creamy Mustard Chicken and Mushrooms

Creamy Mustard Chicken and Mushrooms

Creamy Mustard Chicken and Mushrooms

with Spring Onion Mash

Recipe Development TeamPublished on May 28, 2024

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This Creamy Mustard Chicken and Mushrooms is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:

Family Friendly

•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 grams

Potatoes

240 grams

Diced British Chicken Thigh

180 grams

Sliced Mushrooms

2 unit(s)

Spring Onion

2 unit(s)

Garlic Clove**

10 grams

Chicken Stock Paste

75 grams

Creme Fraiche

(Contains: Milk)

17 grams

Wholegrain Mustard

(Contains: Mustard)

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2352 kJ

Energy (kcal)562 kcal

Fat26.4 g

of which saturates11.4 g

Carbohydrate49.8 g

of which sugars5 g

Protein37.2 g

Salt1.6 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

Cooking Instructions and Tips

Cook the Potatoes

1

a) Boil a full kettle.

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.

Fry the Chicken and Veg

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 sliced 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, trim and thinly slice the spring onions.

b) Peel and grate the garlic (or use a garlic press).

Sauce Things Up

4

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

b) Pour in the chicken stock paste and water for the sauce (see pantry for amount), 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) along with half the spring onion. 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 spring onion mash onto your plates.

b) Serve the creamy mustard chicken alongside.

c) Sprinkle over the remaining spring onion to finish.

Enjoy!

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