Chicken Breast in Creamy Mushroom Sauce

with Root Veg Mash

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low-carb
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low-carb
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Instructions

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1 Prep

Peel and roughly chop the carrots and parsnips. Trim the green beans. Chop the mushrooms. Peel the garlic

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2 Boil veg

Add the carrot, parsnip and garlic to a pan of boiled water with a generous pinch of salt. Cook over a medium heat for 15 min or until soft. 

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3 Fry chicken

Meanwhile, heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken with a pinch of salt and cook for 3 min on each side until golden. Once golden, add the mushrooms and fry for 7 min further. 

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4 Simmer

Add the stock cube, measured water, cooking cream and grainy mustard and simmer for 5 min until thickened. 

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5 Boil green beans

Meanwhile, cook the green beans in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked.

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6 Mash

Once the carrot and parsnips are soft, drain and return them to the pan with the butter. Mash until smooth and season with salt and pepper. Divide among plates and serve with the chicken and green beans.

Tips for fussy eaters

Serve with mashed potatoes!

Pro tip

Use any leftover cream later in the week for omelettes, scrambles, sauces or simply for pouring over fresh strawberries!

Enjoy this creamy, wholesome supper which is both low carb and low calorie!

Cooking Time: 30 min

Cals 567 · Prot 52 · Carbs 46 · Fat 22

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Chestnut mushrooms 250 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Chicken stock cube 0.5 Pieces
Water 100 ML
Cooking cream 100 ML
Wholegrain mustard 15 Grams

Mash

Carrot 2 Pieces
Parsnip 1 Piece
Garlic cloves 2 Pieces
Salt 0.5 Tsp
Salted butter 10 Grams
Black pepper 0.5 Tsp

Beans

Green beans 150 Grams
Salt 0.5 Tsp

Enjoy this creamy, wholesome supper which is both low carb and low calorie!

Cooking Time: 30 min

Cals 567 · Prot 52 · Carbs 46 · Fat 22

Instructions

photo

1 Prep

Peel and roughly chop the carrots and parsnips. Trim the green beans. Chop the mushrooms. Peel the garlic

photo

2 Boil veg

Add the carrot, parsnip and garlic to a pan of boiled water with a generous pinch of salt. Cook over a medium heat for 15 min or until soft. 

photo

3 Fry chicken

Meanwhile, heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken with a pinch of salt and cook for 3 min on each side until golden. Once golden, add the mushrooms and fry for 7 min further. 

photo

4 Simmer

Add the stock cube, measured water, cooking cream and grainy mustard and simmer for 5 min until thickened. 

photo

5 Boil green beans

Meanwhile, cook the green beans in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked.

photo

6 Mash

Once the carrot and parsnips are soft, drain and return them to the pan with the butter. Mash until smooth and season with salt and pepper. Divide among plates and serve with the chicken and green beans.

Tips for fussy eaters

Serve with mashed potatoes!

Pro tip

Use any leftover cream later in the week for omelettes, scrambles, sauces or simply for pouring over fresh strawberries!

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Chestnut mushrooms 250 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Chicken stock cube 0.5 Pieces
Water 100 ML
Cooking cream 100 ML
Wholegrain mustard 15 Grams

Mash

Carrot 2 Pieces
Parsnip 1 Piece
Garlic cloves 2 Pieces
Salt 0.5 Tsp
Salted butter 10 Grams
Black pepper 0.5 Tsp

Beans

Green beans 150 Grams
Salt 0.5 Tsp
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