Creamy Mustard Diced Chicken Breast and Mushrooms

Name: Creamy Mustard Diced Chicken Breast and Mushrooms with Mash and Chives
Total time: 20 min
Yield: 2
Cuisine: British
Ingredients: 450 Potatoes; 260 Diced Chicken Breast; 180 Sliced Mushrooms; 1 Chives; 2 Garlic Clove**; 10 Chicken Stock Paste; 75 Creme Fraiche; 17 Wholegrain Mustard; 100 Water for the Sauce

with Mash and Chives

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

Tags:

Rapid

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

DifficultyMedium

Ingredients

serving amount

450

Potatoes

260

Diced Chicken Breast

180

Sliced Mushrooms

Chives

Garlic Clove**

Chicken Stock Paste

Creme Fraiche

(Contains: Milk)

Wholegrain Mustard

(Contains: Mustard)

Not included in your delivery

100

Water for the Sauce

Nutritional information

Energy (kcal)488 kcal

Energy (kJ)2040 kJ

Fat16.6 g

of which saturates8.6 g

Carbohydrate44.1 g

of which sugars5.6 g

Protein42.5 g

Salt2.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan

•Kettle

•Knife

•Grill Pan

•Grater

•Potato Masher

•Colander

•Lid

Instructions

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 water and cook until you can easily slip a knife through, 15-18 mins.

a) While the potatoes cook, heat a drizzle of oil in a large frying pan on high heat.
b) Once hot, add the chicken and mushrooms to the pan. Season with salt and pepper.
c) Fry until golden brown all over, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

a) Meanwhile, finely chop the chives (use scissors if easier).
b) Peel and grate the garlic (or use a garlic press).

a) Once the chicken and mushrooms are browned, add the garlic to the pan and stir-fry for 1 min.
b) Stir in the water for the sauce (see ingredients for amount) and chicken stock paste, then bring to the boil and reduce by half, 2-3 mins.
c) Stir through the creme fraiche and mustard until everything is piping hot, 2-3 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

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.

a) When everything is 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!

Step 2 MOD: If you've chosen to get diced chicken breast instead of thigh, cook the recipe in the same way.