Chicken Breast in Creamy Mushroom Sauce

with Root Veg Mash
Enjoy this creamy, wholesome supper which is both low carb and low calorie!
1,856 Reviews
Cals 613 · Prot 56 · Carbs 55 · Fat 20
Low-Carb
Try Hello Chef Now
30 min
Chicken Breast in Creamy Mushroom Sauce with Root Veg Mash
Enjoy this creamy, wholesome supper which is both low carb and low calorie!
1,856 Reviews
Cals 613 · Prot 56 · Carbs 55 · Fat 20
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Chicken
Chicken breast
400 Grams
Chestnut mushrooms
250 Grams
Olive oil
1 Tbsp
Salt
0.5 Tsp
Chicken stock cube 4*5*9*15*
0.5 Piece
Water
100 ML
Cooking cream 4*
100 ML
Wholegrain mustard 13*
15 Grams
Mash
Carrot
2 Piece
Parsnip
1 Piece
Garlic cloves
2 Piece
Salt
0.5 Tsp
Salted butter 4*
10 Grams
Black pepper
0.5 Tsp
Beans
Green beans
150 Grams
Salt
0.5 Tsp

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *13 Mustard
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

1 Prep

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

2 Boil veg

Add the carrot, parsnip and garlic to a pan of boiling water with a generous pinch of salt. Cook over a medium heat for 15-20 min or until soft.
Fry chicken

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.
Simmer

4 Simmer

Add 0.5/1/1 stock cube, the measured water, cooking cream and grainy mustard and simmer for 5 min until thickened.
Tip! Use any leftover cream later in the week for omelettes, scrambles, sauces or simply for pouring over fresh strawberries!
Boil green beans

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.
Mash

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.
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