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:
Barley
Wheat
Milk
Mustard
Soya
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

250 grams

Mushrooms

1 unit(s)

Leek

150 grams

Rice

1 sachet(s)

Dried Oregano

2 sachet(s)

Chicken Stock

(Contains Barley, Wheat)

110 grams

Creme Fraiche

(Contains Milk)

1 sachet(s)

Mustard

(Contains Mustard)

2 sachet(s)

Worcester Sauce

(Contains Soya)

260 grams

Diced Chicken Breast

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)2956 kJ
Energy (kcal)707 kcal
Fat19.7 g
of which saturates9.7 g
Carbohydrate81.5 g
of which sugars9.4 g
Dietary Fiber0.3 g
Protein43.8 g
Cholesterol0 mg
Salt2.09 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

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 the pot 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 until softened, stirring occasionally, 4-6 mins.
  • Season with salt and pepper.
  • Once softened, remove from the pan and set aside. Give the pan a quick wipe.
Brown the Chicken
4
  • Return the pan to medium-high heat with a drizzle of oil (if necessary).
  • Once hot, add the chicken and season with salt and pepper.
  • Fry until golden brown and cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle. 

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 and leek back to the pan along with the oregano, stock and creme fraiche
  • Cook, stirring, until the sauce has reduced slightly, 3-4 mins.
  • Stir through the mustard and Worcester sauce.
  • Season to taste with salt and pepper.

TIP: Add a splash of water if you feel the sauce is too thick.

Finish and Serve
6
  • Once everything is ready, fluff up the rice with a fork and divide between plates.
  • Top with the chicken and creamy mushroom sauce.