Chicken Breast in Creamy Mushroom Sauce

Name: Chicken Breast in Creamy Mushroom Sauce with rice, broccoli & gomashio
Total time: 25 min
Yield: 2
Cuisine: Fusion
Ingredients: 250 g Mushrooms; 150 g White long grain rice; 1 sachet(s) Gomashio-herb mix; 2 piece Chicken breast with Mediterranean herbs; 150 g Cooking cream; 1 piece Red onion; 200 g Broccoli; 50 milliliters Low sodium chicken stock; 1 tablespoon Olive oil; 2 teaspoon Mustard; to taste Salt and pepper

with rice, broccoli & gomashio

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You'll season this dish with gomashio-herb mix - a seasoning that uses sesame seeds and traditional garden herbs.

Tags:

Calorie Smart

•Extra Veggies

•Family

•High Protein

Allergens:

Sesamzaad

•Selderij

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time20 minutes

DifficultyMedium

Ingredients

Serving amount

125 g

Mushrooms

75 g

White long grain rice

½ sachet(s)

Gomashio-herb mix

(Contains: Sesamzaad, Selderij)

1 piece

Chicken breast with Mediterranean herbs

75 g

Cooking cream

(Contains: Melk (inclusief lactose))

½ piece

Red onion

100 g

Broccoli

Not included in your delivery

25 milliliters

Low sodium chicken stock

½ tablespoon

Olive oil

1 teaspoon

Mustard

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2844 kJ

Calories680 kcal

Fat24.3 g

Saturated Fat10.2 g

Carbohydrate75.4 g

Sugar9.3 g

Dietary Fiber7.7 g

Protein37.4 g

Salt1.7 g

Potassium723.3 mg

Calcium54.5 mg

Iron0.9 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.

Utensils

•Pan with Lid

•Casserole with Lid

•Tall-Sided Pan

Cooking Steps

Prepare the stock. Boil plenty of water in a pot or saucepan for the rice and broccoli.
Quarter the mushrooms and chop the onion.
Cut the head of the broccoli into florets and dice the stem.
Boil the rice for 5 - 6 minutes, covered, then add the broccoli and cook for a further 5 - 7 minutes. Drain and set aside.

Heat a light drizzle of olive oil in a deep frying pan over medium-high heat.
Fry the onion with the mushrooms for 4 - 6 minutes or until the onion is soft and translucent, stirring regularly (see Tip).
Season to taste with salt and pepper.

Tip: mushrooms absorb a lot of liquid during cooking, therefore it may seem as if they are burning - but trust the process and refrain from adding extra oil.

To the mushrooms, add the cream, the mustard and the stock.
Allow the sauce to reduce for 5 minutes (see Tip).

Tip: stir the sauce regularly and taste as you go. If the sauce is too thin, increase the heat and remove the lid so as to allow the sauce to reduce further. If it is too thick, add an extra splash of water as needed.

Heat a light drizzle of olive oil in a frying pan over medium-high heat. Sear the chicken for 3 - 5 minutes until evenly browned.
Transfer the chicken to the sauce, then cover with the lid and allow to cook for 8 - 12 minutes.
Serve the rice and broccoli on plates and garnish with the gomashio-herb mix. Top with the chicken and mushroom sauce.