Shortcut Seared Chicken & Mushroom Sauce
with Potato Mash & 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Mushroom Sauce
(Contains: Gluten, Milk, Wheat; May be present: Soy.)
1 packet
Chopped Potato
330 g
Chicken Tenderloins
1
Tomato
1 sachet
Savoury Seasoning
1
Capsicum
1 packet
Rocket
Not included in your delivery
1 drizzle
olive oil
40 g
butter
(Contains: Milk;)
2 tbs
milk
(Contains: Milk;)
1 drizzle
vinegar (balsamic or white wine) (pantry)
Cooking Steps
• 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 capsicum and tomato. • In a large bowl, combine tomato, 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 capsicum salad between plates. Spoon mushroom sauce over chicken to serve. Enjoy!
