Creamy Mustard Chicken Breast and Mushrooms
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Creamy Mustard Chicken Breast and Mushrooms

Creamy Mustard Chicken Breast and Mushrooms

with Mash and Chives

This delicious Creamy Mustard Chicken Breast and Mushrooms has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:
Rapid
•Calorie Smart
Allergens:
Milk
•Mustard

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.

Preparation Time20 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

450

Potatoes

260

Diced British Chicken Breast

180

Sliced Mushrooms

1

Chives

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

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Nutritional information

Energy (kcal)476 kcal
Energy (kJ)1990 kJ
Fat16.4 g
of which saturates8.4 g
Carbohydrate44.1 g
of which sugars4.4 g
Protein40.1 g
Salt1.69 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Kettle
•Large Saucepan
•Pan
•Garlic Press
•Kitchen Shears
•Colander
•Lid
•Potato Masher

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 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, 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 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 chives. 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.

c) Finish with a sprinkle of the remaining chives over the top.

Enjoy!

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