Braised Chicken and Mushrooms
with Buttery Smashed Potatoes
Here comes the flavour of a slow-cooked homemade supper, in a fraction of the time! Savoury mushrooms make this tender chicken dish taste like it's been bubbling away on the stove all day.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
350 g
Yellow Potato
113 g
Mushrooms
½ unit
Yellow Onion
56 g
Baby Spinach
7 g
Thyme
2 tbsp
Gravy Spice Blend
(Contains Soy, Wheat)
1 unit
Chicken Broth Concentrate
1 tsp
Garlic Salt
Not included in your delivery
2 tbsp
Milk*
(Contains Milk)
3 tbsp
Unsalted Butter*
(Contains Milk)
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Cut potatoes into 1-inch pieces.Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat.
Meanwhile, thinly slice mushrooms. Strip 1 tbsp (2 tbsp) thyme leaves from stems. Roughly chop spinach.Peel, then cut half the onion (whole onion for 4 ppl) into 1/2-inch pieces.
Pat chicken dry with paper towels, then cut crosswise into 1-inch slices. Season with half the garlic salt and pepper. Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl until melted, 1 min. Add chicken. Cook until golden-brown, 2-3 min per side. (NOTE: Chicken will finish cooking in step 4.)
Add mushrooms and onions to the pan with chicken. Cook, stirring occasionally, until veggies are tender-crisp and chicken is cooked through, 4-5 min.**
Sprinkle Gravy Spice Blend over top. Stir to coat. Add 3/4 cup (1 1/2 cups) water, broth concentrate and remaining garlic salt. Bring to a boil over high. Once boiling, reduce heat to medium. Cook, stirring often, until sauce thickens slightly, 3-4 min. Add spinach. Stir until wilted, 1-2 min. Season with pepper, to taste. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired.)
If desired, reheat potatoes over medium-low. Roughly mash 2 tbsp (4 tbsp) butter and 2 tbsp (4 tbsp) milk into potatoes, until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with pepper, to taste. Divide smashed potatoes between plates. Top with chicken, veggies and sauce.
