[6-Ingredient] Creamy Chicken & Mushrooms
with Mash & Steamed Green Beans
- Milk
- Gluten
- Soy
- Wheat
Ingredients
1 packet
Light Cooking Cream
(Contains: Milk)
1 packet
Green Beans
330 g
Chicken Thigh
1 packet
Sliced Mushrooms
2
Potato
1 sachet
Herb & Mushroom Seasoning
(Contains: Gluten, Soy, Wheat)
Cooking Steps
• Boil the kettle. Peel potato and cut into large chunks. Trim green beans. • Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cook potato in the boiling water, over high heat, 6 minutes. Place a colander or steamer basket on top and add green beans. • Cover and steam until beans are tender, and potatoes are easily pierced with a fork, for another 7-8 minutes. Transfer beans to a bowl. Season and cover to keep warm.
• Drain potatoes and return to saucepan. Add the milk, butter and season generously with salt. Mash until smooth and cover with a lid to keep warm. • In a medium bowl, combine chicken thigh, herb & mushroom seasoning and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. Transfer to a plate and cover to keep warm. • Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook mushrooms, until browned and softened, 6-8 minutes. • Stir in light cooking cream, the cracked black pepper, a splash of water and any chicken resting juices, until slightly thickened, 1-2 minutes. Season with salt.
• Divide mash and steamed green beans between plates. Top mash with chicken and spoon over creamy mushroom sauce. • FANCIFY ME: Slice lemon into wedges. Sprinkle over Parmesan cheese and tear over parsley. Squeeze over some lemon juice and serve with remaining wedges. Enjoy!
