Chicken Breasts Medallions
with Garlicky Green Beans, Potato Mash and Mushroom Gravy
Ingredients: Russet potato • Chicken breast • Green beans • Mushrooms • Garlic spread (soy) (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • All-purpose flour (wheat) • Garlic • Garlic salt (salt, garlic powder, silicon dioxide).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Chicken Breasts
113 g
Mushrooms
2 unit(s)
Russet Potato
1 unit(s)
Chicken Broth Concentrate
2 unit(s)
Garlic, cloves
1 tbsp
All-Purpose Flour
(Contains: May contain traces of allergens, Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
4 g
Garlic Salt
(Contains: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts, May contain traces of allergens)
170 g
Green Beans
2 tbsp
Garlic Spread
(Contains: Sulphites, Milk, May contain traces of allergens, Soy)
Not included in your delivery
½ tbsp
Oil*
2 tbsp
Milk*
(Contains: Milk)
1.5 tbsp
Butter*
(Contains: Milk)
⅓ tsp
Salt*
⅓ tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, wash and dry all produce.
- Remove any brown spots from potatoes. Peel, then cut potatoes into 1-inch pieces. To a large pot, add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) (use same for 4 servings).
- Cover and bring to a boil over high. Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat.
- Meanwhile, thinly slice mushrooms.
- Peel, then mince or grate garlic.
- Trim green beans.
- Pat chicken dry with paper towels. Cut chicken into 1-inch slices crosswise. Season with 1/2 tsp (1 tsp) garlic salt and pepper.
- Heat a large non-stick pan over medium.
- When the pan is hot, add green beans and 1/4 cup (1/2 cup) water. Cook for 4-6 min, stirring occasionally, until water evaporates.
- Add half the garlic and half the garlic spread. Cook for 1 min, stirring often, until fragrant and green beans are tender-crisp. Season with salt and pepper.
- Transfer to a plate, then cover to keep warm.
- To the same pan, add 1/2 tbsp (1 tbsp) oil.
- When the pan is hot, add chicken. Pan-fry chicken for 3-5 min per side, until golden and cooked through.** (NOTE: Don't crowd the pan; cook chicken in 2 batches for 4 servings, using 1/2 tbsp oil per batch.)
- Transfer to the plate with beans.
- To the same pan, add remaining garlic spread, then swirl the pan to melt.
- Add mushrooms. Cook for 4-5 min, stirring occasionally, until softened. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper.
- Add remaining garlic and flour. Cook for 30 sec, until fragrant and flour coats mushrooms.
- Add broth concentrate and 3/4 cup (1 1/2 cups) water. Whisk and cook for 3-4 min, until well-combined and slightly thickened. Season with salt and pepper. (TIP: Add any chicken resting juices from plate!)
- Mash 1 1/2 tbsp (3 tbsp) butter and 2 tbsp (1/4 cup) milk into potatoes, until creamy. Season with salt and pepper.
- Divide potatoes and beans between plates.
- Serve chicken on top of potatoes. Spoon mushroom gravy over top.
If you've opted to get chicken, prep and cook in the same way the recipe instructs you to prep and cook pork.**
