Creamy Mushroom Chicken
with Smashed Potatoes and Broccoli
Luxury is here. With mushrooms in a creamy sauce and loads of satisfying mash, this dinner is sure to comfort you. We bet it won't last long on your plate!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
113 g
Mushrooms
360 g
Yellow Potato
3 tbsp
Sour Cream
(Contains Milk)
56 g
Yellow Onion
1 unit
Chicken Broth Concentrate
1 tbsp
All-Purpose Flour
(Contains Wheat)
227 g
Broccoli, florets
Not included in your delivery
¾ cup
Milk*
(Contains Milk)
3 tbsp
Unsalted Butter*
(Contains Milk)
1.5 tbsp
Oil*
½ tsp
Salt and Pepper*
1 tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Combine potatoes, 1 tsp salt and enough water to cover (by approx. 1 inch) in a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat.
While potatoes cook, cut broccoli into bite-sized pieces. Thinly slice mushrooms. Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl).
Pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry until golden-brown, 1-2 min per side. Transfer to one side of a baking sheet.
Add broccoli and 1 tbsp oil (dbl for 4 ppl) to the other side of the baking sheet with chicken. Season with salt and pepper, then toss to combine. Roast in the middle of the oven until broccoli is tender and chicken is cooked through, 10-12 min.**
Heat the same pan (from step 3) over medium-high. When hot, add 1 tbsp butter (dbl for 4 ppl), then mushrooms and onions. Cook, stirring occasionally, until softened, 5-6 min. Reduce heat to medium, then sprinkle with flour. Cook, stirring often, until veggies are coated, 1-2 min. Add broth concentrate and 3/4 cup milk (dbl for 4 ppl). Cook, stirring occasionally, until sauce thickens slightly, 2-3 min. Season with salt and pepper.
When potatoes are done, mash sour cream and 2 tbsp butter (dbl for 4 ppl) into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper. Thinly slice chicken. Divide chicken, smashed potatoes and broccoli between plates. Spoon creamy mushrooms over chicken.
