Chicken Breast & Spinach Mash
with creamy mushroom sauceCalories
:
659 kcalProtein
:
42.5g proteinTotal
:
30 minutesDifficulty
:
EasyFamily
Calorie Smart
High Protein
Allergens:
- Melk (inclusief lactose)
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
250 g
Potatoes
½ piece
Garlic
½ piece
Onion
65 g
Mushrooms
100 g
Spinach
50 g
Cooking cream
(Contains: Melk (inclusief lactose))
1 piece
Chicken breast
Not included in your delivery
½ tablespoon
Olive oil
40 milliliters
Low sodium chicken stock
½ teaspoon
Red wine vinegar
½ teaspoon
Mustard
1 tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2759 kJ
Calories659 kcal
Fat29.2 g
Saturated Fat15.1 g
Carbohydrate59.8 g
Sugar9.3 g
Dietary Fiber9.5 g
Protein42.5 g
Salt0.5 g
Potassium1752.8 mg
Calcium139.3 mg
Iron3.1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Peel or thoroughly wash the potatoes and then cut into rough pieces.
- Transfer to a pot or saucepan and submerge with water. Add a pinch of salt, then boil the potatoes for 12 - 13 minutes.
- Add the spinach and boil for 2 more minutes.
- Reserve a small amount of the cooking liquid, then drain and set aside.
2
- Meanwhile, prepare the stock.
- Slice the onion into thin half-rings and crush or mince the garlic.
- Slice the mushrooms.
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the mushrooms with the onion for 7 - 8 minutes or until golden-brown, stirring occasionally.
3
- Deglaze with the red wine vinegar, then add the garlic and mix well to combine.
- Reduce the heat to low, then add the stock and the cream.
- Simmer for 1 - 2 minutes, or until thickened and reduced.
- Season to taste with salt and pepper, then cover with the lid and keep warm until serving.
4
- In the meantime, season the chicken with salt and pepper.
- Melt a knob of butter in a frying pan over medium-high heat and fry the chicken for 2 minutes per side.
- Reduce the heat and fry for further 4 minutes per side, or until done.
5
- Mash the potatoes with a knob of butter and a splash of milk or cooking liquid as preferred.
- Stir in the mustard, then season to taste with salt and pepper.
Did you know... the potatoes in this recipe contain copper, a mineral that supports normal energy levels in the body.
6
- Serve everything on plates.
- Finish with the mushroom sauce.
