Seared Chicken & Mushroom Sauce
with Potato Mash & Baby Capsicum Salad
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.
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.
Ingredients
1 packet
chopped potato
1 packet
Chicken Tenderloins
1 sachet
Savoury Seasoning
2
Baby Capsicum
1
Tomato
1 packet
Mixed Salad Leaves
1 packet
Mushroom Sauce
(Contains Gluten, Milk, Wheat; May be present: Soy. )
Not included in your delivery
olive oil
40 g
butter
2 tbs
milk
(Contains Milk;)
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• 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.
• 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.
TIP: Chicken is cooked through when it is no longer pink inside.
• 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.
• 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!