Lemon Chicken in Creamy Mushroom & Dill Sauce
with Garlicky Mash and Roasted Tenderstem®
- Milk
- Milk
- May contain traces of allergens
This Scandi inspired dish is full of some of our favourite flavours, with a rich and creamy dill sauce, earthy mushrooms and chicken. With sides of Tenderstem® and mashed potato, this has a sauce that's worth mopping up every drop of.
Ingredients
450 grams
Potatoes
1 unit(s)
Garlic Clove
½ unit(s)
Lemon
1 unit(s)
Echalion Shallot
125 grams
Mushrooms
1 bunch(es)
Dill
80 grams
Tenderstem® Broccoli
2 unit(s)
British Chicken Breasts
10 grams
Vegetable Stock Paste
150 grams
Soured Cream
(Contains: Milk May be present: Milk)
Not included in your delivery
75 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Lay the chicken onto a baking tray, drizzle with oil and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
When the oven is hot, roast the chicken on the top shelf until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Put a large saucepan of water with ½ tsp salt on to boil for the potatoes.
Chop the potatoes into 2cm chunks (no need to peel).
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, peel the garlic clove(s) and pop into a square of foil with a drizzle of oil and scrunch to enclose it. Roast on a baking tray in your oven until soft, 10-12 mins, then carefully remove from your oven and set aside.
Next, zest the lemon and cut into wedges. Halve, peel and chop the shallot into small pieces.
Thinly slice the mushrooms. Roughly chop the dill (stalks and all).
Halve any thick broccoli stems lengthways.
When the chicken has 10-15 mins left, add the broccoli to the other side of the baking tray. Drizzle with oil and season with salt and pepper. Sprinkle the lemon zest over the chicken. Return to the oven for the remaining time.
If you'd prefer to boil your broccoli, cut into thirds and boil in step 4 while the sauce simmers, for 3-4 mins until tender.
While everything bakes, heat a drizzle of oil in a medium frying pan on medium-high heat. Once hot, add the shallot. Cook, stirring, until softened, 2-3 mins.
Add the mushrooms to the pan and season with salt and pepper. Fry, stirring occasionally, until browned, 5-6 mins.
Lower the heat to medium, then stir in the water for the sauce (see pantry for amount), veg stock paste and half the soured cream. Season with salt and pepper.
Bring to a simmer until reduced slightly, 3-4 mins, then remove from the heat.
Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add the remaining soured cream and a knob of butter (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.
Remove the garlic from the foil and transfer to a chopping board. Mash with the back of a fork, then stir through the mash.
When everything's ready, reheat the mushroom sauce if needed and stir through the dill. Add a splash of water if it's a little too thick.
Share the chicken between your plates with the mash alongside. Spoon over the mushroom sauce.
Serve the lemon wedges alongside for squeezing over.
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