Creamy Mustard Chicken and Mushrooms with Mash and Chives | Prepped in 20 Minutes

This delicious Creamy Mustard Chicken and Mushrooms has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle. You can see the original recipe here, or continue reading for out adaptation. 




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Overall rating 75.3%
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Plans for
  • Families
  • Vegetarians
  • Picky eaters
  • Novice cooks
Price range/ week
$70 ‐ $204
Pros and cons
  • Delivery to home or office
  • Skip a week if needed
  • Low rating on Google
  • Delivery delays reported
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Allergens: Milk, Mustard

Difficulty: Easy

Ingredients (2 servings)

  • 450g Potatoes
  • 260g Diced British Chicken Thigh
  • 180g Sliced Mushrooms
  • 1 Chive Bunch
  • 2 Garlic Cloves
  • 10g Chicken Stock Paste
  • 75g Crème Fraîche (Contains Milk)
  • 17g Wholegrain Mustard (Contains Mustard)

Not Included in Your Delivery:

  • 100ml Water for the Sauce
  • Salt
  • Pepper
  • Oil

Nutrition Values (per serving)

  • Energy: 538 kcal
  • Fat: 26.6 g (Saturated: 11.4 g)
  • Carbohydrates: 44.4 g (Sugar: 4.4 g)
  • Protein: 37.2 g
  • Salt: 2.38 g

Utensils

  • Kettle
  • Large Saucepan
  • Frying Pan
  • Garlic Press
  • Kitchen Shears
  • Potato Masher
  • Colander
  • Lid

Step-by-Step Instructions

  1. Cook the Potatoes: Boil a full kettle of water. Chop the potatoes into 2cm chunks (peel if preferred). Pour boiling water into a large saucepan with 1/2 tsp salt. Add potatoes and cook until tender, 15-18 minutes.
  2. Get Frying: Heat a drizzle of oil in a large frying pan over high heat. Once hot, add the diced chicken and mushrooms. Season with salt and pepper. Fry until the chicken is golden and cooked through, 8-10 minutes. IMPORTANT: Chicken is cooked when no longer pink in the middle.
  3. Prep Time: Finely chop the chives. Peel and grate the garlic (or use a garlic press).
  4. Sauce Things Up: Once the chicken and mushrooms are cooked, add garlic to the pan and stir-fry for 1 minute. Stir in the chicken stock paste and water (see ingredients), then bring to a boil and reduce by half, 2-3 minutes. Stir through the crème fraîche and mustard until everything is piping hot, 2-3 minutes.
  5. Make the Mash: Once the potatoes are cooked, drain them in a colander and return to the pan off the heat. Add a knob of butter and a splash of milk (if available) along with half the chives. Mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.
  6. Serve: Spoon the mash into your bowls, then share out the creamy mustard chicken. Finish with a sprinkle of the remaining chives.

Chef’s Tip

For extra creaminess, add a little more crème fraîche to taste before serving.

Enjoy your Creamy Mustard Chicken and Mushrooms with Mash and Chives!