Chicken and Tomato Mushroom Sauce
with creamy mashed potato
3.5
(21)
This comforting dish is simple yet filled with flavour—creamy mash, rosemary-infused sauce and succulent chicken breast all add to a meal that feels like a warm hug.
Tags:
Calorie Smart
•Family Friendly
•Protein Rich
Allergens:
Barley
•Cereals containing gluten
•Wheat
•Sulphites
The quantities provided above are averages only.
Total35 minutes
Cooking Time25 minutes
DifficultyMedium
Ingredients
Serving amount
2 unit(s)
Garlic
1 sachet(s)
Chicken Stock
(Contains: Barley, Cereals containing gluten, Wheat)
1 unit(s)
Rosemary
5 grams
Parsley
250 grams
Mushrooms
600 grams
Potatoes
320 grams
Irish Chicken Breast
1 unit(s)
Shallot
1 sachet(s)
Red Wine Jus
(Contains: Sulphites)
1 tin(s)
Tomato Paste
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Butter
to taste
Milk (Optional)
to taste
Sugar
Nutrition Values
Energy (kJ)2255 kJ
Energy (kcal)539 kcal
Fat5.8 g
of which saturates2.5 g
Carbohydrate76.6 g
of which sugars13.5 g
Dietary Fiber9.9 g
Protein51.9 g
Salt0.9 g
Potassium1028.7 mg
Calcium28.8 mg
Iron0.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Potato Masher
•Colander
•Pot with Lid
Cooking steps
1
- Boil a large pot of salted water for the potatoes.
- Chop the potatoes into 2cm chunks (peeling optional).
- Once boiling, add the potatoes to the water and cook until fork tender, 12-18 mins.
- Once cooked, drain in a colander and return to the pot, off the heat.
- Add a knob of butter and a splash of milk or water. Mash until smooth. Season to taste with salt and pepper and cover to keep warm.
2
- Halve, peel and thinly slice the shallot.
- Peel and grate the garlic (or use a garlic press).
- Roughly chop the parsley.
- Roughly chop the mushrooms.
3
- Place a pan on medium-high heat with a drizzle of oil.
- Add the shallot, mushrooms and garlic.
- Fry until softened, stirring occasionally, 4-5 mins.
- Season with salt and pepper.
- Add the tomato puree, rosemary stalk, chicken stock, 100ml water and 1/2 tsp sugar (double both for 4p) into the pan.
- Mix well and bring to a boil.
4
- While the sauce comes to a boil, place a hand on top of the chicken. Halve horizontally to make two thin steaks. Season with salt and peper. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.
5
- Place the chicken steaks on the boiling sauce.
- Cover and cook for 8-10 mins, until the chicken is cooked through. Turn the steaks in the sauce halfway through the cooking time.
- IMPORTANT: The chicken is cooked when no longer pink in the middle.
- Once cooked, remove the rosemary stalk. Stir through a knob of butter and the red wine jus.
- Season to taste with salt and pepper.
6
- Divide the creamy mash between plates.
- Top with the chicken steaks and tomato mushroom sauce.
- Finish with a sprinkling of chopped parsley.
