Chicken & Mushroom Stroganoff
with Potato Mash & Baby Leaves
- Milk
Ingredients
1 sachet
Garlic & Herb Seasoning
320 g
Chicken Thigh
1 packet
Button Mushrooms
1 packet
Baby Spinach Leaves
1 packet
Tomato Paste
1 packet
Cream
(Contains: Milk; )
2 packet
Potato
1
Lemon
Nutrition Values
Cooking Steps
• Bring a medium saucepan of salted water to the boil. Peel and cut potato into large chunks. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain and return to saucepan. Add the milk, 1/2 the butter and a generous pinch of salt, then mash until smooth. Cover to keep warm.
Little cooks: Get those muscles working and help mash the potatoes!
• Meanwhile, finely chop garlic. Thinly slice button mushrooms. Slice lemon into wedges. Cut chicken thigh into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Season with salt and pepper. Transfer to a bowl and cover to keep warm.
• Return frying pan to high heat with the remaining butter and a drizzle of olive oil. Cook mushrooms until softened, 5-6 minutes. • Add garlic, garlic & herb seasoning and tomato paste and cook until fragrant, 1-2 minutes.
• Add cream (see ingredients) and the water and cook until slightly thickened, 2-3 minutes. • Add cooked chicken, baby spinach leaves and a squeeze of lemon juice. Stir to combine and season to taste.
Little cooks: Help out with measuring the cream and water.
• Divide potato mash between bowls. • Top with chicken and mushroom stroganoff. Enjoy!
