Our Plans
Chicken and Savoury Mushroom Sauce
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Chicken and Savoury Mushroom Sauce

Chicken and Savoury Mushroom Sauce

with Roasted Brussels Sprouts and Potatoes

Nothing says comfort food like pan-roasted chicken breast and a hearty veggie medley of roasted Brussels sprouts and potatoes. Served with a drizzle of a rich mushroom pan sauce, you'll be licking your plate clean!

Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount

Tags:
Calorie Smart
Allergens:
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

340 g

Chicken Breasts

300 g

Yellow Potato

113 g

Mushrooms

3 tbsp

Sour Cream

(Contains Milk)

3 g

Garlic

1 unit

Chicken Broth Concentrate

1 tbsp

Unsalted Butter

(Contains Milk)

7 g

Chives

227 g

Brussels Sprouts

Not included in your delivery

1.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

sideBannerName

Nutrition Values

Energy (kJ)2385 kJ
Calories570 kcal
Fat25 g
Saturated Fat8 g
Carbohydrate42 g
Sugar6 g
Dietary Fiber8 g
Protein48 g
Cholesterol150 mg
Sodium610 mg
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.

Utensils

Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Measuring Cups

Instructions

Cook veggies
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Halve the Brussels sprouts. Cut potatoes into 1/4-inch pieces. Add potatoes, Brussels sprouts and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Arrange evenly into a single layer. Roast in the middle of the oven, stirring halfway through cooking, until golden-brown, 22-24 min.

Prep
2

While the veggies roast, peel, then mince or grate garlic. Thinly slice the chives. Thinly slice mushrooms. Pat the chicken dry with paper towels, then season with salt and pepper.

Sear Chicken
3

Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook, until golden-brown, 3-4 min per side.

Finish chicken
4

Remove the pan from heat. Transfer chicken to another baking sheet. Roast in the top of the oven, until chicken is cooked through, 10-12 min.**

Make mushroom sauce
5

While the chicken roasts, heat the same pan (from over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then mushrooms and garlic. Cook, stirring often, until mushrooms soften, 2-3 min. Add 1/2 cup water (dbl for 4 ppl) and broth concentrate. Cook, stirring often, until sauce thickens slightly, 3-4 min. Remove pan from heat, then stir in sour cream and half the chives. Season with salt and pepper.

Finish and Serve
6

Divide chicken and roasted veggies between plates. Spoon mushroom sauce over top. Sprinkle with remaining chives.