Crumbed Chicken in Mushroom Sauce
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Crumbed Chicken in Mushroom Sauce

with buttery mash and scallion

Tags:
Protein Rich
Allergens:
Egg
Mustard
Wheat
Milk
Soya
Total Time35 minutes
Cooking Time30 minutes
DifficultyEasy

Ingredients

Serving amount

320 grams

Chicken Breast

2 sachet(s)

Mayo

(Contains Egg, Mustard)

1 pack(s)

Breadcrumbs

(Contains Wheat)

600 grams

Potatoes

250 grams

Mushrooms

110 grams

Creme Fraiche

(Contains Milk)

2 unit(s)

Garlic

2 sachet(s)

Worcester Sauce

(Contains Soya)

1 unit(s)

Scallion

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Butter

to taste

Milk (Optional)

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Nutrition Values

Energy (kJ)2933 kJ
Energy (kcal)701 kcal
Fat26.3 g
of which saturates10.5 g
Carbohydrate73.4 g
of which sugars7.9 g
Dietary Fiber0 g
Protein47.4 g
Cholesterol0 mg
Salt1.33 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

Grater
Baking Sheet with Baking Paper
Colander
Pot with Lid

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Boil a large pot of salted water for the potatoes. Chop the potatoes into 2cm chunks (peeling optional).

Add the potatoes to the boiling water and cook until fork tender, 12-18 mins. Once cooked, drain the potatoes in a colander and return to the pan off the heat. Add a knob of butter and a splash of milk or water. Mash until smooth. Season with salt and pepper. Cover to keep warm. 

2

To a small bowl add the breadcrumbs and 2 tbsp oil (double for 4p). 

Season with salt and pepper and mix well to combine. 

Pop the chicken breasts onto a lined baking tray and season with salt and pepper. 

Spoon the mayo over the top of each chicken breast. 

Top with the breadcrumb mixture then press it down firmly with the back of a spoon.

3

When the oven is hot, roast the chicken on the top shelf until cooked through and golden on top, 20-25 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

 

4

With 15 mins of chicken cooking time remaining, peel and grate the garlic (or use a garlic press). 

Roughly chop the mushrooms.

Trim and thinly slice the scallion.

5

Place a pan over medium-high heat with a drizzle of oil.

When hot, fry the mushrooms until softened, 4-5 mins. 

Add the creme fraiche, garlic, Worcester sauce and 25ml water (double for 4p). Bring to the boil. 

Simmer until the mushrooms are softened and the sauce has thickened, 6-8 mins. Add a splash of water, if required to loosen the sauce.

Season to taste with salt and pepper. 

6

Divide the mash between plates. Serve the crumbed chicken alongside. Drizzle over the mushrooms sauce and scatter over the sliced scallion.

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