Chicken in Creamy Mushroom Sauce
with softened leeks and fluffy rice
There are many reasons this creamy chicken in mushroom sauce is the perfect weeknight meal. Not only is it super speedy to make, it's also made up of those favourite flavours your whole house is sure to love.
The quantities provided above are averages only.
Ingredients
250 grams
Mushrooms
1 unit(s)
Leek
150 grams
Rice
1 sachet(s)
Dried Oregano
1 sachet(s)
Chicken Stock
(Contains Barley, Wheat)
110 grams
Creme Fraiche
(Contains Milk)
1 sachet(s)
Mustard
(Contains Mustard)
1 sachet(s)
Worcester Sauce
(Contains Soya)
260 grams
Diced Irish Chicken Breast
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Utensils
Cooking Steps
- Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover, and cook for 10 mins.
- Remove from the heat.
- Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
- Meanwhile, clean the mushrooms with kitchen paper and roughly chop.
- Remove the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice widthways.
- Place a large pan over medium-high heat with a drizzle of oil.
- When hot, fry the mushrooms and leek, stirring occasionally, 4-6 mins.
- Season with salt and pepper. Remove from the pan and set aside.
- Give the pan a quick wipe then return to medium-high heat with a drizzle of oil (if necessary).
- Once the pan is hot, add the chicken.
- Season with salt and pepper.
- Fry until golden brown and cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh. It will still taste delicious once cooked!
- Add the mushrooms, leek, oregano, stock and creme fraiche to the pan.
- Cook, stirring until the sauce has reduced slightly, 3-4 mins.
- Stir through the mustard and Worcester sauce.
- Season to taste with salt and pepper.
TIP: Add a splash of water if you feel the sauce is too thick.
- Fluff up the rice with a fork divide between plates.
- Place the chicken and creamy mushroom sauce on top.
