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
- Salad Leaves
- Tomato
- 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/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breast/" title="View all our recipes with Free-range Chicken Breast at eCook">Free-range Chicken Breast - 1
Cucumber - 50g
Tomato - 1
Salad Leaves - 20g
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/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breasts/" title="View all our recipes with Free-range Chicken Breasts at eCook">Free-range Chicken Breasts - 2
Cucumber - 100g
Tomato - 1
Salad Leaves - 40g
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/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breasts/" title="View all our recipes with Free-range Chicken Breasts at eCook">Free-range Chicken Breasts - 3
Cucumber - 150g
Tomatoes - 2
Salad Leaves - 60g
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/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breasts/" title="View all our recipes with Free-range Chicken Breasts at eCook">Free-range Chicken Breasts - 4
Cucumber - 200g
Tomatoes - 2
Salad Leaves - 80g
Frequently Asked Questions
What is the preparation time for Creamy Mushroom Sauce & Chicken?
The preparation time for Creamy Mushroom Sauce & Chicken with carrot mash, fresh thyme & tomatoes is between 30 and 45 minutes.
What is the total time required to make Creamy Mushroom Sauce & Chicken with carrot mash, fresh thyme & tomatoes?
The total time required to make Creamy Mushroom Sauce & Chicken with carrot mash, fresh thyme & tomatoes is between 45 and 60 minutes.
How many servings does Creamy Mushroom Sauce & Chicken provide?
4 servings
What are the main ingredients in Creamy Mushroom Sauce & Chicken?
Button Mushrooms, Carrot, Chicken, Cream Cheese, Cucumber, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Thyme, Garlic Clove, Garlic Cloves, Salad Leaves, Tomato, Tomatoes
What is the nutritional information of Creamy Mushroom Sauce & Chicken?
Calories: 515, Carbs: 37 grams, Fat: grams, Protein: 48.7 grams, Sugar: 19.5 grams, Salt: 298 grams
How do I prepare Creamy Mushroom Sauce & Chicken?
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. 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. SIMPLE SALAD: In a salad bowl, combine the cucumber half-moons, the diced tomato, the shredded leaves, a drizzle of olive oil, and seasoning. 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. 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). 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!
What should be prepared from my kitchen to make Creamy Mushroom Sauce & Chicken?
Button Mushrooms, Carrot, Chicken, Cream Cheese, Cucumber, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Thyme, Garlic Clove, Garlic Cloves, Salad Leaves, Tomato, Tomatoes
How many calories does Creamy Mushroom Sauce & Chicken have?
515 calories
How much fat content does Creamy Mushroom Sauce & Chicken have?
grams
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