with Roasted Snap Peas
This mushroom-sour cream sauce, rich in umami and tangy flavours, will be your new favourite. Mashed potatoes with velvety mushrooms and tender roasted snap peas offer lovely textures to this stick-to-your-ribs dinner. Ingredients: Sweet potato • Chicken breast • Mushrooms • Sugar snap peas • Shallot • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Montreal spice blend (salt, spices (including mustard) and herbs, dehydrated garlic, palm oil, spice extracts) (mustard).
Allergens
Utensils
Chicken Breasts
2 unit(s)
Mushrooms
113 g
Sugar Snap Peas
113 g
Sour Cream
1 unit(s)
Shallot
1 unit(s)
Sweet Potato
2 unit(s)
Chicken Broth Concentrate
1 unit(s)
Cream Sauce Spice Blend
10 g
Montreal Spice Blend
5 g
Butter
3 tbsp
Salt
0.5 tsp
Pepper
0.25 tsp
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- Peel, then cut sweet potatoes into 1-inch pieces.
- In a large pot, combine sweet potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch). (Use same for 4 servings.) Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
- Drain, then return sweet potatoes to the pot, off heat.
- Mash 2 tbsp (4 tbsp) butter into sweet potatoes until creamy. Season with salt and pepper.
- Meanwhile, trim snap peas.
- To one side of an unlined baking sheet, transfer snap peas. Toss with 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Set aside.
- Thinly slice mushrooms.
- Peel, then finely chop shallot.
- Pat chicken dry with paper towels. Season with salt and half the Montreal Spice Blend (use all for 4 servings).
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp oil (use same for 4 servings), then chicken. Sear for 1-2 min per side, until golden.
- Transfer chicken to the baking sheet, next to snap peas.
- Roast in the top of the oven for 12-14 min, until snap peas are tender and chicken is cooked through.**
- Meanwhile, return the same pan to medium.
- Add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.
- Add mushrooms and shallots. Cook for 3-4 min, stirring occasionally, until softened slightly. Season with salt and pepper.
- Sprinkle Cream Sauce Spice Blend over the pan. Cook for 30 sec, stirring constantly, until combined.
- Add broth concentrate to the pan with mushrooms. Gradually stir in 3/4 cup (1 1/2 cups) water until combined.
- Bring to a simmer over medium-high.
- Cook for 2-3 min, stirring occasionally, until sauce thickens slightly.
- While sauce simmers, to a small bowl, add sour cream. Whisk in 2 tbsp (4 tbsp) sauce from the pan until smooth.
- Remove from heat, then whisk in sour cream mixture until smooth. Season with salt and pepper, to taste.
- Thinly slice chicken.
- Divide chicken, snap peas and sweet potato mash between plates.
- Spoon mushroom-sour cream sauce over chicken and sweet potato mash.
If you've opted to get chicken breasts, sear in the same way the recipe instructs you to sear pork chops, then increase the roast time to 12-14 min.**
630
kcal
Calories
26
g
Fat
14
g
Saturated Fat
51
g
Carbohydrate
14
g
Sugar
8
g
Dietary Fiber
47
g
Protein
180
mg
Cholesterol
1760
mg
Sodium
1
g
Trans Fat
1600
mg
Potassium
150
mg
Calcium
4
mg
Iron
