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British Recipes

Creamy Mustard Chicken Breast and Mushrooms

Creamy Mustard Chicken Breast and Mushrooms

Creamy Mustard Chicken Breast and Mushrooms

with Spring Onion Mash

Recipe Development TeamUpdated on February 17, 2024

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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:

Family Friendly

Allergens:

Milk

•Mustard

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

DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 pack(s)

Diced British 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

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

Dietary Fibre6.3 g

Protein39.8 g

Salt1.5 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 onto your plates.

b) Serve the creamy mustard chicken alongside.

Enjoy!

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