Seared Chicken & Mushroom Sauce
with Potato Mash & Baby 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.
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.
Ingredients
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
(Contains Gluten, Milk, Wheat; May be present: Soy. )
Not included in your delivery
olive oil
40 g
butter
(Contains Milk;)
2 tbs
milk
(Contains Milk;)
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• 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 baby capsicum and tomato. • In a large bowl, combine tomato, baby 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 baby capsicum salad between plates. Spoon mushroom sauce over chicken to serve. Enjoy!