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British Recipes

Seared Chicken & Mushroom Sauce

Seared Chicken & Mushroom Sauce

Seared Chicken & Mushroom Sauce

with Potato Mash, Baby Capsicum Salad & Parmesan

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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:

Over 30g protein

•Calorie Smart

•Under 40g carbs

Allergens:

Milk

•Gluten

•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

chopped potato

1 packet

chicken tenderloins

1 sachet

Savoury Seasoning

2

Baby Capsicum

1

Tomato

1 packet

Mixed Salad Leaves

1 packet

Mushroom Sauce

1 packet

Parmesan cheese

Not included in your delivery

olive oil

40 g

butter

2 tbs

milk

drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)2275 kJ

Calories544 kcal

Fat25.2 g

of which saturates13.1 g

Carbohydrate34.2 g

of which sugars5.5 g

Dietary Fibre3.6 g

Protein42.9 g

Sodium762 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Large Frying Pan

Cooking Steps

1

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

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, tossing, until browned and cooked through, 3-4 minutes each side.

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, a drizzle of vinegar and olive oil. Season to taste.

4

• To a medium microwave-safe bowl, microwave mushroom sauce for 30 seconds or until heated through. • Plate up potato mash, seared chicken and baby capsicum salad, then spoon mushroom sauce over chicken to serve. Enjoy!

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