Quick Double Golden Chicken & Mushroom Sauce
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Quick Double Golden Chicken & Mushroom Sauce

Quick Double Golden Chicken & Mushroom Sauce

with Sweet Potato Mash & Sautéed Veggies

Add some wow factor to your weeknight dinner by whipping up this rich and elegant mushroom sauce. It works a treat on the seared chicken, buttery sweet potato mash and garlicky sautéed veg.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Kid Friendly
Over 30g protein
Calorie Smart
Under 40g carbs

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 Time35 minutes
Cooking Time25 minutes


Serving amount


sweet potato



1 packet

green beans

2 packet

chicken breast

1 packet

baby spinach leaves

1 packet

garlic paste

1 packet

Mushroom Sauce

Not included in your delivery

olive oil

40 g



Nutritional Values

Energy (kJ)2560 kJ
Calories612 kcal
Fat15.5 g
of which saturates7.7 g
Carbohydrate38 g
of which sugars17.8 g
Dietary Fibre9 g
Protein79.6 g
Sodium493 mg
The average adult daily energy intake is 8700 kJ


Medium Pan
Large Non-Stick Pan



• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel sweet potato and cut into large chunks. Cook sweet potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. Add the butter to sweet potato and season with salt. Mash until smooth. Cover to keep warm. • Meanwhile, thinly slice carrot into half-moons. Trim green beans.


• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. Season both sides with salt. Set aside. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and green beans with a splash of water, tossing, until just tender, 4-5 minutes. Add baby spinach leaves and half the garlic paste and cook until fragrant, 1 minute. Season with salt and pepper. Transfer to a bowl.


• Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken until cooked through (when no longer pink inside), 3-6 minutes each side. Transfer to a plate to rest. • Meanwhile, in a small heatproof bowl, microwave mushroom sauce in 30 second bursts, until warmed through. Stir in any chicken resting juices and season to taste.

TIP: Cook chicken in batches if your pan is getting crowded.


• Divide golden chicken, mashed sweet potato and sautéed veggies between plates. • Drizzle over mushroom sauce to serve. Enjoy!