Chicken & vegetable crush


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.  

Chicken & vegetable crush

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1,848kJ
Fat 18.7g
Saturated Fat 5.4g
Carbohydrate 24.1g
Sugars 5.5g
Protein 43.9g
Salt 0.4g
Fibre 3.1g

1 of your 5 a day / low in saturated fat

Click here for more information about health and nutrition

4 stars

Average user rating Based on 14 ratings