Chicken in Creamy Mushroom Sauce
with fluffy rice
There are many reasons this creamy chicken in mushroom sauce is the perfect weeknight meal. Not only is it super speedy to make, it's also made up of those favourite flavours your whole house is sure to love.
Ingredients
320 g
Chicken Breast
250 g
Mushrooms
1 piece
Leek
150 g
Rice
1 sachet
Dried Oregano
1 sachet
Hello Muscat
(Contains Celery)
1 sachet
Chicken Stock
125 g
Creme Fraiche
(Contains Milk)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Utensils
Instructions
- Boil a large pot of salted water for the rice.
- Stir in the chicken stock and mix well.
- Add the rice and cook for 10-12 mins.
- Drain in a sieve and pop back in the pot. Cover with a lid and leave to the side until ready to serve.
TIP: If you're in a hurry you can boil the water in your kettle.
- Clean the mushrooms with kitchen paper and cut them into quarters.
- Trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice.
- Heat a drizzle of oil in a large pan on medium-high heat.
- When hot, fry the mushrooms and leek for 4-6 mins, stirring occasionally.
- Season with salt and pepper.
- Remove from the pan and set aside.
Place your hand flat on top of the chicken breast and slice through horizontally to make two thin steaks.
Place a large pan over medium-high heat with a drizzle of oil.
When hot, fry the chicken steaks for 2-3 mins, until golden. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
- Add the mushrooms, leek, Hello Muscat, and creme fraiche to the pan.
- Cover and cook for 2-3 mins, or until the chicken is cooked through. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Remove the lid and cook for another 4 mins or until the sauce has reduced.
- Season to taste with salt and pepper.
- Divide the rice between plates and place the chicken on top.
- Cover with the mushroom and cream sauce.