This hearty meal is perfect for a weeknight dinner. Chicken fillet slices are smothered in a rich thyme & cream cheese mushroom sauce. Sided with a rustic & sweet carrot mash and a simple summer salad. It’s homey food at its best.
Creamy Mushroom Sauce & Chicken
Creamy Mushroom Sauce & Chicken
with carrot mash, fresh thyme & tomatoes
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Button Mushrooms
- Carrot
- Chicken
- Cream Cheese
- Cucumber
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Thyme
- Garlic Clove
- Garlic Cloves
- Italian Salad Mix
- Lettuce Leaves
- Plum Tomato
- Plum Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
- Milk (optional)
CARROT MASH
Place the carrot pieces in a pot of salted water. Bring to a boil and cook until soft, 25-30 minutes. Drain and return to the pot. Add a knob of butter (optional), ½ the chopped thyme, and a splash of water or milk (optional). Mash with a fork, season, and cover.
GOLDEN MUSHIES
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until golden, 5-6 minutes (shifting occasionally).
THYME FOR THE SAUCE
When the mushrooms are brown, add the grated garlic and the remaining thyme to the pan. Fry until fragrant, 1-2 minutes (shifting constantly). Remove from the heat and stir through the cream cheese. Loosen with warm water until the desired consistency. Season and cover.
FRY, SLICE, SEASON
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SIMPLE SALAD
In a salad bowl, combine the cucumber half-moons, the diced tomato, the shredded leaves, a drizzle of olive oil, and seasoning.
DINNER IS SERVED!
Plate up the chicken slices and pour over the mushie sauce. Side with the carrot mash and the fresh salad. Time to dine, Chef!
Carrot - 240g
Fresh Thyme - 3g
Button Mushrooms - 125g
Garlic clove - 1
Cream Cheese - 50ml
Free-range Chicken Breast - 1
Cucumber - 50g
Plum Tomato - 1
Lettuce Leaves - 1
CARROT MASH
Place the carrot pieces in a pot of salted water. Bring to a boil and cook until soft, 25-30 minutes. Drain and return to the pot. Add a knob of butter (optional), ½ the chopped thyme, and a splash of water or milk (optional). Mash with a fork, season, and cover.
GOLDEN MUSHIES
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until golden, 5-6 minutes (shifting occasionally).
THYME FOR THE SAUCE
When the mushrooms are brown, add the grated garlic and the remaining thyme to the pan. Fry until fragrant, 1-2 minutes (shifting constantly). Remove from the heat and stir through the cream cheese. Loosen with warm water until the desired consistency. Season and cover.
FRY, SLICE, SEASON
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SIMPLE SALAD
In a salad bowl, combine the cucumber half-moons, the diced tomato, the shredded leaves, a drizzle of olive oil, and seasoning.
DINNER IS SERVED!
Plate up the chicken slices and pour over the mushie sauce. Side with the carrot mash and the fresh salad. Time to dine, Chef!
Carrot - 480g
Fresh Thyme - 5g
Button Mushrooms - 250g
Garlic cloves - 2
Cream Cheese - 100ml
Free-range Chicken Breasts - 2
Cucumber - 100g
Plum Tomato - 1
Lettuce Leaves - 1
CARROT MASH
Place the carrot pieces in a pot of salted water. Bring to a boil and cook until soft, 30-35 minutes. Drain and return to the pot. Add a knob of butter (optional), ½ the chopped thyme, and a splash of water or milk (optional). Mash with a fork, season, and cover.
GOLDEN MUSHIES
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until golden, 6-7 minutes (shifting occasionally).
THYME FOR THE SAUCE
When the mushrooms are brown, add the grated garlic and the remaining thyme to the pan. Fry until fragrant, 1-2 minutes (shifting constantly). Remove from the heat and stir through the cream cheese. Loosen with warm water until the desired consistency. Season and cover.
FRY, SLICE, SEASON
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SIMPLE SALAD
In a salad bowl, combine the cucumber half-moons, the diced tomato, the shredded leaves, a drizzle of olive oil, and seasoning.
DINNER IS SERVED!
Plate up the chicken slices and pour over the mushie sauce. Side with the carrot mash and the fresh salad. Time to dine, Chef!
Carrot - 720g
Fresh Thyme - 8g
Button Mushrooms - 375g
Garlic cloves - 3
Cream Cheese - 150ml
Free-range Chicken Breasts - 3
Cucumber - 150g
Plum Tomatoes - 2
Italian Salad Mix - 1
CARROT MASH
Place the carrot pieces in a pot of salted water. Bring to a boil and cook until soft, 30-35 minutes. Drain and return to the pot. Add a knob of butter (optional), ½ the chopped thyme, and a splash of water or milk (optional). Mash with a fork, season, and cover.
GOLDEN MUSHIES
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until golden, 6-7 minutes (shifting occasionally).
THYME FOR THE SAUCE
When the mushrooms are brown, add the grated garlic and the remaining thyme to the pan. Fry until fragrant, 1-2 minutes (shifting constantly). Remove from the heat and stir through the cream cheese. Loosen with warm water until the desired consistency. Season and cover.
FRY, SLICE, SEASON
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SIMPLE SALAD
In a salad bowl, combine the cucumber half-moons, the diced tomato, the shredded leaves, a drizzle of olive oil, and seasoning.
DINNER IS SERVED!
Plate up the chicken slices and pour over the mushie sauce. Side with the carrot mash and the fresh salad. Time to dine, Chef!
Carrot - 960g
Fresh Thyme - 10g
Button Mushrooms - 500g
Garlic cloves - 4
Cream Cheese - 200ml
Free-range Chicken Breasts - 4
Cucumber - 200g
Plum Tomatoes - 2
Lettuce Leaves - 1
Woolies Products in this dish
