Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
2137 / 513
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Clean and slice the mushrooms. Peel and mince the garlic. Heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the chickenbreasts. Fry for 2-3 min on each side until browned. Transfer the chicken to a plate. Reserve the pan.
2 Fry mushrooms
Return the pan to a medium-high heat with another drizzle of oil. Fry the mushrooms for 7-8 min until browned. Reduce the heat to medium-low and add the garlic. Cook for 1 min further.
Tip!Fry the mushrooms until well browned. Their flavour will intensify the crispier they become.
3 Simmer sauce
Return the chicken breasts to the pan with the cookingcream, measuredwater, 0.5/0.5/1 stockcube, salt and pepper. Simmer covered, for 8-10 min until the chicken is cooked through.
4 Boil vegetables
Meanwhile, separate the broccoli and cauliflower into florets. Bring a pot of salted water to the boil. Add the cauliflower and cook for 3 min. Add the broccoli and cook for 5 min further. Drain. Meanwhile, grate the Parmesan.
Once the chicken is cooked, add the grated Parmesan to the pan. Cook for 2-3 min or until the sauce begins to thicken. If the sauce is too thick add a splash of water. Mix well. Serve the chicken and the sauce with the vegetables to the side.