HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChicken In Creamy Mushroom Sauce
topBanner
Chicken in Creamy Mushroom Sauce

Chicken in Creamy Mushroom Sauce

with basmati rice

Read more

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.

Tags:Chef's Choice•Family Friendly•Eat Me First
Allergens:Milk
Total Time30 minutes
Cooking Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

320 g

Chicken Breast

250 g

Mushrooms

1 piece

Leek

150 g

Rice

1 sachet

Dried Oregano

1 sachet

Chicken Stock

125 g

Creme Fraiche

(ContainsMilk)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)777 kcal
Energy (kJ)3250 kJ
Fat30.96 g
of which saturates17.28 g
Carbohydrate78.08 g
of which sugars8.82 g
Dietary Fiber0 g
Protein47.65 g
Cholesterol0 mg
Salt1.83 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.
Utensils
Utensilsarrow down iconarrow down icon
•Sieve
•Pan with Lid
•Pot
•Lid
Instructionsdownload icondownload iconPDF
Instructionsarrow up iconarrow up icon
download icondownload icon
1
  • 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.

2
  • 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.
3
  • 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.
4
  • Sprinkle both sides of the chicken breast with oregano, salt and pepper.
  • Heat a drizzle of oil in the (now empty) pan and brown the chicken on all sides for 3-5 mins. It shouldn't be fully cooked at this point. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
5
  • Add the mushrooms, leek, creme fraiche and 75ml water (double for 4p) to the pan.
  • Cover and cook for 2-6 mins, or until the chicken is 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.
6
  • Divide the rice between plates and place the chicken on top.
  • Cover with the mushroom sauce.