Chicken in Tomato Mushroom Sauce
with creamy mashed potato
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:
Family Friendly
•Under 650 calories
Total Time35 minutes
Cooking Time25 minutes
DifficultyMedium
Ingredients
Serving amount
2 unit(s)
Garlic
1 sachet(s)
Chicken Stock
5 grams
Rosemary
5 grams
Parsley
250 grams
Mushrooms
1 pack(s)
Passata
3 unit(s)
Potatoes
320 grams
Chicken Breast
1 unit(s)
Shallot
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)2556 kJ
Energy (kcal)611 kcal
Fat12.4 g
of which saturates2.8 g
Carbohydrate78.4 g
of which sugars15.5 g
Dietary Fiber2.2 g
Protein44.8 g
Cholesterol0 mg
Salt3.61 g
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
Instructions
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
- Meanwhile, 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.
- Place a hand flat on top of the chicken. Slice through horizontally to make two thin steaks. 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.
3
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, fry the chicken until browned all over, 3-6 mins each side. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Season with salt and pepper.
- Once cooked, remove from the pan and cover to keep warm.
4
- Return the pan to 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.
5
- Add the passata, half the rosemary sprigs (double for 4p) and stock powder to the pan.
- Pour in 50ml water and ½ tsp sugar (double both for 4p).
- Simmer until thickened slightly, 6-7 mins.
- Season to taste with salt, pepper and sugar.
- Stir through a knob of butter.
6
- Divide the creamy mash between plates.
- Top with the chicken steaks.
- Pour over the rich mushroom sauce.
- Finish with a sprinkling of chopped parsley.
