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

Creamy Mustard Chicken Breast and Mushrooms

with Spring Onion Mash

Looking for a quick and tasty midweek dinner option? Try cooking up our Creamy Mustard Chicken Breast and Mushrooms in just 20-25 minutes for a delicious and speedy meal.

Tags:
Under 650 calories
Quick
Family Friendly
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 grams

Potatoes

260 grams

Diced Chicken Breast

180 grams

Sliced Mushrooms

1 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

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Nutritional information

Energy (kJ)2076 kJ
Energy (kcal)496 kcal
Fat16.2 g
of which saturates8.4 g
Carbohydrate49.2 g
of which sugars4.9 g
Protein39.8 g
Salt1.52 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.

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 onion.

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 (add less if you'd prefer things milder) 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 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 into your bowls.

b) Serve the creamy mustard chicken alongside.

Enjoy!