Sarah Butler: My one-pan creamy chicken and mushroom recipe is a perfect midweek dinner
Sarah Butler's recipes for one pan creamy chicken and mushroom and mashed potatoes
We are pretty traditional at dinnertime, with most meals served with potatoes. We love our spuds, and maybe it’s an Irish thing, but I would choose them over pasta, rice, or noodles.
Creamy Mashed Potatoes
I would happily live on creamy mashed potatoes and nothing else! I like to steam my potatoes, rather than boil them, and use a potato ricer for lump-free mash. Adding milk and butter gives an irresistible velvety finish that everybody loves.
Servings
6Preparation Time
10 minsCooking Time
30 minsTotal Time
40 minsCourse
SideIngredients
1½ kg floury potatoes — I like to use Roosters or Maris Pipers
200ml full fat milk
50g butter
Salt and white pepper
Method
Peel and quarter the potatoes. Cook your potatoes as you prefer; steam or boil. I like to steam them for a floury finish.
Once a knife can be easily inserted and removed from the potatoes, remove them from the heat.
If steaming the potatoes, place them in a saucepan once cooked.
If boiling the potatoes, transfer them to a colander and drain them well. To dry them out, place them on a very low heat for one to three minutes.
Heat the milk and butter in a small pan, then pour over the potatoes.
Mash the potatoes using a potato masher or a potato ricer, which is excellent for banishing lumps.
Season with salt and pepper and taste to ensure seasoning is correct. This is really important to add flavour.
I find a wooden spoon will give a creamy finish when used to whisk the mashed potatoes. Give it some elbow grease and add a knob of butter before serving.
When steaming potatoes,remove the lid for the last few minutes to dry them out even more.
One Pan Creamy Chicken & Mushroom
This recipe is so delicious and creamy. You can make it as a slow cook or whip it up in 20 minutes.Versatile and simple, it is lovely with potatoes, rice or pasta.
Servings
4Preparation Time
15 minsCooking Time
30 minsTotal Time
45 minsCourse
MainIngredients
4 chicken breasts
50g butter
2 tbsp olive oil
4-5 shallots, finely chopped (or 1 small white onion)
2 cloves garlicm minced
200g mushrooms sliced
150ml white wine
1 tbsp flour
250ml cream or double cream
50g fresh thyme, parsley and rosemary. finely chopped
70g parmesan, grated
Method
Melt half the butter in a pan on medium heat and add the oil.
Brown the chicken breasts until golden on both sides and set aside.
Add the remaining butter to the same pan.
Add the shallots, garlic, and mushrooms and cook until softened for four to five minutes.
Return the chicken to the pan.
Pour in the wine, allow it to reduce, and spoon it over the chicken as it is reducing.
Shake the flour over the pan and mix to combine.
Pour in the cream and bring to a simmer. Add the fresh herbs.
Season with salt and pepper. Add the parmesan.
Allow the sauce to reduce and thicken on a low simmer or a few minutes.
Serve with mash, rice, pasta, wedges, or chips.
Add a handful of spinach at the end of cooking for an iron-packed addition.
