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    Chicken & vegetable crush

    Serves: 4


    500g bag Waitrose Baby Jersey Royal New Potatoes
    3 tbsp olive oil
    580g Waitrose 4 Organic British Chicken Breast Fillets, seasoned
    3 shallots, finely chopped
    230g pack Waitrose Bunched Asparagus, chopped into 1cm pieces
    150g chestnut mushrooms, chopped
    250ml Cooks’ Ingredients Chicken Stock
    150ml Elmlea Single Cream Alternative


    1. Preheat oven to 120ºC, gas mark 1. Boil or steam the potatoes for 10-15 minutes until tender, drain and place in an ovenproof dish about 25 x 30cm. Smash the potatoes with a spoon then drizzle with 1 tbsp olive oil, season and put in the oven.

    2. Meanwhile, heat 1 tbsp olive oil in a large pan and griddle the chicken for 10-12 minutes, until cooked through with no pink meat. Put in the oven to keep warm along with the potato dish.

    3. To make the sauce, heat the remaining olive oil and sauté the shallots, asparagus and mushrooms for 2-3 minutes. Pour in the stock and cream and simmer for 5 minutes, stirring. Serve over the potatoes and chicken.  

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