Creamy Mushroom and Peppercorn Chicken
with leek and rice
The quantities provided above are averages only.
Ingredients
150 grams
Mushrooms
1 sachet(s)
Chicken Stock
(Contains Barley, Wheat)
1 sachet(s)
Cracked Black Pepper
1 unit(s)
Leek
150 grams
Rice
110 grams
Creme Fraiche
(Contains Milk)
320 grams
Irish Chicken Breast
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Cooking Steps
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.
Sprinkle both sides of the chicken breast with the crushed peppercorn and salt
Heat a drizzle of oil in the (now empty) pan and brown the chicken on all sides for 2-3 mins. It shouldn't be fully cooked at this point. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Add the mushrooms, leek and creme fraiche to the pan. Cover and cook for 8-10 mins, or until the chicken is no longer pink in the middle. Add a splash of water, if required to loosen the sauce.
Season to taste with salt and pepper.
IMPORTANT:The chicken is cooked when no longer pink in the middle.
Divide the rice between plates and place the chicken on top.
Cover with the mushroom and leek sauce.
