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

Quick 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.

Tags:
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 Time25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

2

sweet potato

1

carrot

1 packet

green beans

1 packet

chicken thigh

1 packet

baby spinach leaves

1 packet

garlic paste

1 packet

Mushroom Sauce

Not included in your delivery

olive oil

40 g

butter

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Nutritional Values

Energy (kJ)1955 kJ
Calories467 kcal
Fat18.9 g
of which saturates8.7 g
Carbohydrate37.8 g
of which sugars17.9 g
Dietary Fibre8.7 g
Protein36.7 g
Sodium455 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Lid
Large Non-Stick Pan

Instructions

1
1

• 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.

2
2

• 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.

3
3

• Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. 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.

4
4

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