Creamy Mustard Chicken and Mushrooms

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Boil a full kettle. Chop the potatoes into 2cm chunks (peel first if you prefer). Pour the boiling water into a large saucepan with ½ tsp salt. Add the potatoes to the pan and cook until you can easily slip a knife through, 15-18 mins.

Step 2

While the potatoes cook, heat a drizzle of oil in a large frying pan on high heat. Once hot, add the diced chicken and sliced mushrooms to the pan. Season with salt and pepper. Fry until the chicken is golden brown on the outside and cooked through, 8-10 mins.

Step 3

Meanwhile, boil a half-full kettle. Trim and thinly slice the spring onions. Peel and grate the garlic (or use a garlic press). Pour the boiled water into a small saucepan with ¼ tsp. Bring back to the boil on high heat and add the peas. Reduce the heat to medium and cook for 2-3 mins. Drain in a sieve, then pop into a bowl with a drizzle of oil and season with salt and pepper. Cover to keep warm.

Step 4

Once the chicken and mushrooms are cooked, add the garlic to the pan. Stir-fry for 1 min. Pour in the chicken stock paste and water for the sauce (see pantry for amount), then bring to the boil and reduce by half, 2-3 mins. Stir through the creme fraiche and mustard until everything's piping hot, 2-3 mins.

Step 5

Once the chicken and mushrooms are cooked, add the garlic to the pan. Stir-fry for 1 min. Pour in the chicken stock paste and water for the sauce (see pantry for amount), then bring to the boil and reduce by half, 2-3 mins. Stir through the creme fraiche and mustard until everything's piping hot, 2-3 mins.

Step 6

Once the chicken and mushrooms are cooked, add the garlic to the pan. Stir-fry for 1 min. Pour in the chicken stock paste and water for the sauce (see pantry for amount), then bring to the boil and reduce by half, 2-3 mins. Stir through the creme fraiche and mustard until everything's piping hot, 2-3 mins.