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British Recipes

Shortcut Double Seared Chicken & Mushroom Sauce

Shortcut Double Seared Chicken & Mushroom Sauce

Shortcut Double Seared Chicken & Mushroom Sauce

with Potato Mash & Capsicum Salad

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Pile tasty chicken tenderloins on a bed of creamy potato mash: the best base for every dinner delight. And how about some salad for a side? Sounds good to me.

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

Tags:

High Protein

•Calorie Smart

•Under 40g carbs

Allergens:

Gluten

•Milk

•Wheat

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.

Preparation Time15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Mushroom Sauce

1 packet

Chopped Potato

1 packet

Mixed Salad Leaves

660 g

Chicken Tenderloins

1

Tomato

1 sachet

Savoury Seasoning

Baby Capsicum

1 packet

Snacking Tomatoes

Not included in your delivery

1 drizzle

olive oil

40 g

butter

2 tbs

milk

1 drizzle

vinegar (balsamic or white wine) (pantry)

Nutritional Values

Calories713 kcal

Energy (kJ)2980 kJ

Fat28.4 g

of which saturates14.7 g

Carbohydrate32.9 g

of which sugars7 g

Dietary Fibre5.8 g

Protein80.9 g

Sodium770 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

Make the mash

1

• Boil the kettle. • Half-fill a medium saucepan with boiling water. Cook chopped potato in the boiling water over medium-high heat, until easily pierced with a knife, 8-10 minutes. • Drain potato and return to saucepan. Add the butter and milk. Mash until smooth.

Cook the chicken

2

• While the potato is cooking, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken tenderloins and savoury seasoning, until browned and cooked through, 3-4 minutes each side (Cook in batches if your pan is getting crowded). TIP: Chicken is cooked through when it is no longer pink inside.

3

• While the chicken is cooking, roughly chop baby capsicum and tomato. • In a large bowl, combine tomato, baby capsicum, mixed salad leaves and a drizzle of vinegar and olive oil. Season with salt and pepper to taste.

4

• To a medium microwave-safe bowl, add mushroom sauce and microwave for 30 seconds or until heated through. • Divide potato mash, seared chicken and baby capsicum salad between plates. Spoon mushroom sauce over chicken to serve. Enjoy!

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