Chicken and Tomato Mushroom Sauce
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Chicken and Tomato Mushroom Sauce

Chicken and 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
Calorie Smart
Protein Rich
Total Time35 minutes
Cooking Time25 minutes
DifficultyMedium

Ingredients

Serving amount

2 unit(s)

Garlic

1 sachet(s)

Chicken Stock

1 unit(s)

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

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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

Make the Mash
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.
Get Prepped
2
  • Meanwhile, halve, peel and thinly slice the shallot.
  • Peel and grate the garlic (or use a garlic press).
  • Roughly chop the parsley. Pick half the rosemary leaves (double for 4p).
  • 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.

Fry the Chicken
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.
Soften the Veg
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.
Simmer the Sauce
5
  • Add the passata, picked rosemary leaves 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.
Finish and Serve
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.
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