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Creamy Mushroom Chicken

Creamy Mushroom Chicken

with Mash & Steamed Veggies

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Something magical happens when you spoon this creamy mushroom sauce over chicken and mashed potato. It all comes together so beautifully you'll be wanting to lick the plate clean!

Tags:Kid FriendlyNot Suitable for CoeliacsNaturally Gluten-Free
Allergens:Milk

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.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

1 bag

green beans

1

carrot

2 clove

garlic

1 packet

chicken breast

1 bag

sliced mushrooms

1 packet

diced bacon

(May be present Soy)

1 packet

light thickened cream

(ContainsMilk)

1 sachet

vegetable stock powder

½ bag

parsley

Not included in your delivery

olive oil

2 tbs

milk

(ContainsMilk)

¼ tsp

salt

40 g

butter

(ContainsMilk)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3516 kJ
Fat47.3 g
of which saturates25.3 g
Carbohydrate44.6 g
of which sugars15 g
Protein56.8 g
Sodium1360 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Bring a medium saucepan of salted water to the boil. Peel and cut the potato into large chunks. Trim the green beans. Cut the carrot into thin sticks. Finely chop the garlic.

2

Cook the potato in the boiling water for 5 minutes. Place a steamer basket on top of the saucepan and add the carrot. Cover with a lid and steam until the carrot has softened, 4 minutes. Add the green beans to the carrot and continue cooking until the veggies are tender, and the potato can be easily pierced with a knife, 6 minutes. Transfer the carrot and beans to a bowl and season with salt and pepper. Drain the potato and return to the saucepan. Cover to keep warm.

3

While the potato is cooking, place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Season the chicken steaks and add to the hot pan. Cook until cooked through, 2-4 minutes each side (depending on the thickness). Transfer to a plate to rest.

TIP: The chicken is cooked when it's no longer pink inside.

4

Return the frying pan to a high heat with a drizzle of olive oil. Cook the sliced mushrooms and diced bacon, breaking up with a spoon, until well browned, 5-6 minutes. Reduce the heat to medium-low and add the garlic. Cook, stirring, until fragrant, 1 minute. Add the light thickened cream, vegetable stock powder and any chicken resting juices and stir to combine. Simmer until slightly reduced, 3-4 minutes. Season with salt.

5

Add the milk, salt, butter and a pinch of pepper to the potato. Mash until smooth.

6

Roughly chop the parsley. Divide the mash, chicken breast and veggies between plates. Spoon the creamy mushroom sauce over the chicken and garnish with the parsley.