Chicken à la King

Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Pop the carrots onto a large (lined) baking tray. Drizzle with half the paprika, oil, season with salt and pepper then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until tender, 20-25 mins. Turn halfway through.

Meanwhile, peel and grate the garlic (or use a garlic press).

Halve, peel and chop the onion into small pieces.

Roughly chop the mushroom.

Roughly chop the parsley (stalks and all).

In a bowl, add the chicken, half the mustard (per 2P), half the worcester, a drizzle of oil, season with salt and pepper, mix to combine. Pop the chicken next to the carrots and bake until slightly golden and cooked through, 12-15 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. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Place a large pan over high heat with a drizzle of oil. 
When hot, add the mushrooms, remaining paprika and onion to the pan. Fry until browned, 6-8 mins, stirring occasionally. Lower the heat to a medium-high and add the garlic and fry for another minute. Add the remaining worcester sauce, stock, half the parsley and cream cheese, 50ml water (double for 2P) and allow to warm through for 2-3 mins. Add a splash of water, if required to loosen the sauce. Season to taste with salt and pepper.