Take tender chicken and earthy mushrooms and simmer them in a creamy stroganoff sauce. Served alongside fluffy potato mash and fresh baby spinach, this bowl of goodness will having you coming back for seconds (and thirds!).
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
We’ve replaced the polenta in this recipe with potato mash due to local ingredient availability. It may be a little different to what’s pictured, but just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
330 g
Chicken Tenderloins
1 packet
Sliced Mushrooms
2
Garlic
1 sachet
Garlic & Herb Seasoning
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Baby Spinach Leaves
1
Lemon
2
Potato
1 packet
Tomato Paste
1 drizzle
olive oil
2 tbs
milk
(Contains: Milk;)
¼ tsp
salt
20 g
butter
(Contains: Milk;)
¼ cup
water
• Boil the kettle. Half-fill a large saucepan with
boiling water, then add a generous pinch of salt.
• Peel potato and cut into large chunks.
• Cook potato in the boiling water over high heat
until easily pierced with a fork, 12-15 minutes.
Drain and return to pan.
• Add the butter and milk to potato and season
with salt. Mash until smooth.
• Finely chop garlic. Slice lemon into wedges.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. Season with salt and pepper.
• Transfer to a bowl and cover to keep warm.
TIP: Chicken is cooked through when it is no longer pink inside.
• Return frying pan to high heat with a drizzle of
olive oil. Cook sliced mushrooms, stirring, until
softened, 5-6 minutes.
• Add garlic, garlic & herb seasoning and tomato
paste and cook until fragrant, 1-2 minutes.
• Add light cooking cream and cook until slightly
thickened, 2-3 minutes.
• Add cooked chicken, baby spinach leaves and
a squeeze of lemon juice.
• Stir to combine and season to taste.
TIP: Add a splash of water if the sauce looks dry!
• Slice chicken.
• Divide potato mash between bowls.
• Top with creamy chicken and mushroom stroganoff. Enjoy!