One Pot Creamy Chicken Breast, Leek & Mushroom
with Butter Beans, Italian Style Cheese and Chives
Warm up this winter with our wondrous selection of cosy recipes. Coming together in one easy pot, this delicious combination of chicken breast, leeks, mushrooms and butter beans in creamy sauce is a bowl of comfort.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Leek
1 carton(s)
Butter Beans
2 unit(s)
Garlic Clove
120 grams
Sliced Mushrooms
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
150 grams
Creme Fraiche
(Contains Milk)
10 grams
Chicken Stock Paste
2 unit(s)
British Chicken Breasts
1 bunch(es)
Chives
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
20 grams
Butter
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.
Drain and rinse the butter beans in a sieve.
Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large saucepan on medium-high heat.
Once hot, add the butter to the pan (see pantry for amount). Once melted, stir in the leek and mushrooms. Season with salt and pepper.
Cook until the leek has softened and mushrooms have browned, 6-8 mins, stirring occasionally.
When the veg has softened, add the garlic and cook until fragrant, 30 secs. Pour in cider vinegar and cook until evaporated, 1 min.
Stir in the creme fraiche, chicken stock paste and water for the sauce (see pantry for amount), then bring to the boil.
Stir the chicken breasts and butter beans into the sauce.
Lower the heat, pop a lid on the pan and simmer until the chicken is cooked through, 15-20 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Meanwhile, finely chop the chives (use scissors if easier).
Once the chicken is cooked, using two forks, shred it into small pieces. Stir through the cheese until melted.
Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.
Share the chicken, leek and mushroom one pot between your bowls.
Sprinkle over the chives to finish.
Enjoy!
