Chicken in Creamy Mushroom Sauce
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Chicken in Creamy Mushroom Sauce

Chicken in Creamy Mushroom Sauce

with softened leeks and 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.

Tags:
Quick
Family Friendly
Protein Rich
Allergens:
Milk
Barley
Mustard
Wheat
Soya
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

320 grams

Chicken Breast

150 grams

Mushrooms

1 unit(s)

Leek

150 grams

Rice

1 sachet(s)

Dried Oregano

1 sachet(s)

Chicken Stock

110 grams

Creme Fraiche

(Contains Milk)

1 sachet(s)

Mustard

(Contains Barley, Mustard, Wheat)

1 sachet(s)

Worcester Sauce

(Contains Soya)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

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Nutrition Values

Energy (kJ)2808 kJ
Energy (kcal)671 kcal
Fat19.8 g
of which saturates9.8 g
Carbohydrate78.2 g
of which sugars7.8 g
Dietary Fiber0 g
Protein46.1 g
Cholesterol0 mg
Salt2.23 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

Pan with Lid
Pot with Lid

Instructions

Cook the Rice
1
  • Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
  • Stir in the rice and bring to the boil.
  • Once boiling, lower the heat to medium, cover, and cook for 10 mins.
  • Remove from the heat.
  • Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Get prepped
2
  • Meanwhile, clean the mushrooms with kitchen paper and roughly chop.
  • Remove the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice widthways.
Fry the Veg
3
  • Place a large pan over medium-high heat with a drizzle of oil.
  • When hot, fry the mushrooms and leek, stirring occasionally, 4-6 mins.
  • Season with salt and pepper. Remove from the pan and set aside.
  • Give the pan a quick wipe.
Brown the Chicken
4
  • Place a hand flat on top of the chicken breast and slice through horizontally to make two thin steaks. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
  • Return the pan to medium-high heat with a drizzle of oil
  • When hot, fry the chicken until browned, 2-3 mins. 
  • Season with salt and pepper.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Simmer the Sauce
5
  • Add the mushrooms, leek, stock powder, oregano 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 until the sauce has reduced, 3-4 mins.
  • Stir through the mustard and Worcester sauce.
  • Season to taste with salt and pepper.
Finish and Serve
6
  • Divide the rice between plates and place the chicken on top.
  • Cover with the mushroom and cream sauce.