Creamy Mushroom Chicken with Mash & Steamed Veggies

• servings: 4 servings
• active time: 40 minutes
• total time: 40 minutes

Ingredients

olive oil

4 potatoes

1 bag green beans

2 carrot

2 clove garlic

1/2 unit brown onion

1 bunch parsley

4 chicken breast

1 punnet sliced mushrooms

300ml light cooking cream

1 cube chicken stock

1/3 cup milk

1/2 tsp salt

80 g butter

Directions

Bring a medium saucepan of salted water to the boil. Peel and cut the potato into 2cm pieces. Cut the carrot (unpeeled) into thin batons. Trim the green beans. Finely chop the garlic (or use a garlic press). Finely chop the brown onion (1/4 for 2 people / 1/2 for 4 people). Roughly chop the parsley.

Add the potato to the saucepan of boiling water and cook for 5 minutes. Place a colander or steamer basket on top of the saucepan and add the carrot. Cover with a lid and steam until softened, 4 minutes. Add the green beans to the carrot and continue cooking until the carrot and beans are tender, and potato can be easily pierced with a knife, 6 minutes. Transfer the carrot and beans to a bowl and season with salt and pepper. Cover to keep warm. Drain the potato, return to the pan and cover to keep warm.

While the veggies are cooking, place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Season the chicken with salt and pepper and add to the hot pan. Cook until cooked through, 2-4 minutes each side (depending on the thickness of the fillet). Transfer to a plate to rest. TIP: Chicken is cooked when it is no longer pink inside.

Return the pan to a high heat with a drizzle of olive oil. Add the sliced mushrooms and cook until browned, 5-6 minutes. Reduce the heat to medium-low. Add the garlic and onion and cook until softened, 2-3 minutes. Stir in the light cooking cream, crumbled chicken stock (1/2 cube for 2 people / 1 cube for 4 people) and any chicken resting juices. Simmer until slightly reduced, 3-4 minutes. Add the parsley (reserve some for garnish) and season to taste with salt and pepper.

While the sauce is simmering, add the milk, salt, butter and a pinch of pepper to the saucepan with the potato. Mash with a potato masher or fork until smooth.

Divide the mash, veggies and chicken between plates. Spoon over the creamy mushroom sauce and garnish with the reserved parsley. TIP: For the low-calorie option, serve with 1/2 the mashed potato and 1/2 the creamy mushroom sauce.

Nutrition

• Calories: 2270 kcal
• Total Fat: 26.6 g
• Saturated Fat: 13.7 g
• Cholesterol: 0 mg
• Sodium: 465 mg
• Total Carbohydrate: 27.3 g
• Dietary Fiber: 0 g
• Total Sugars: 12 g
• Protein: 46.6 g