Crispy Chicken Breast and Creamy Mushroom Sauce
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Crispy Chicken Breast and Creamy Mushroom Sauce

with Rosemary Roasted Butternut Squash and Salad

Calorie Smart
High Protein

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 Time40 minutes
Cooking time30 minutes


serving amount

1 unit(s)

Butternut Squash

1 sachet(s)

Dried Rosemary

1 unit(s)

Garlic Clove

1 unit(s)

Medium Tomato

2 unit(s)

Skin-On British Chicken Breasts

80 grams

Sliced Mushrooms

75 grams

Soured Cream

(Contains Milk)

10 grams

Chicken Stock Paste

20 grams

Baby Leaf Mix

Not included in your delivery

100 milliliter(s)

Water for the Sauce

1 tbsp

Olive Oil for the Dressing

½ tsp

Sugar for the Dressing


Nutritional information

Energy (kJ)2035 kJ
Energy (kcal)486 kcal
Fat22.4 g
of which saturates7.9 g
Carbohydrate31.3 g
of which sugars18 g
Protein44 g
Salt1.2 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Medium Bowl
Large Frying Pan



Preheat your oven to 220°C/200°C fan/gas mark 7. Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 2cm chunks.

Pop the diced butternut onto a large baking tray. Drizzle with oil, sprinkle over the dried rosemary and season with salt and pepper. Toss to coat and spread out in a single layer.

TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through.


Meanwhile, peel and grate the garlic (or use a garlic press). Cut the tomato into 1cm chunks.

In a medium sized bowl, add the olive oil and sugar for the dressing (see pantry for both amounts) and season with salt and pepper. Stir through the tomato and set aside for later.


Heat a drizzle of oil in a large frying pan on medium-high heat.

Once the oil is hot, lay the chicken into the pan, skin-side down. Season with salt and pepper. Fry until the skin is golden, 5-6 mins, then turn and cook for 1 min on the other side.

Transfer the chicken to a baking tray (skin-side up). Roast the chicken on the top shelf of your oven until the chicken is cooked, 18-25 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.


When the chicken has 10 mins remaining, wipe out any excess oil from the chicken frying pan and return to a high heat. When hot, add the mushrooms and fry until browned, 4-5 mins, stirring occasionally.

Add the garlic and fry until fragrant, 1 min. 



Stir in the soured cream, chicken stock paste, water for the sauce (see pantry for amount) and cook until thickened, 4-5 mins.

Just before you are ready to serve, toss the baby leaves through the tomatoes. 


Transfer the chicken and roasted butternut squash to your serving plates, spoon over the mushroom sauce and serve the salad alongside.