Creamy Chicken & Mushroom Fricassée

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)

Now, let's get started!

Take your chicken out of the fridge and open the packet to let it breathe before cooking and boil half a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat

Combine your red wine vinegar with 2 tbsp [3 tbsp] [4 tbsp] olive oil and a pinch of salt and pepper – this is your vinaigrette

Once hot, add your diced chicken breast to the pan and cook for 6 min

Dissolve your chicken stock mix and wholegrain mustard in 100ml [125ml] [150ml] boiled water – this is your mustard stock

Squeeze your pouch[es] of cooked brown long grain rice to separate the grains

Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot

Tip: If you're cooking two pouches, pop them in together but increase the microwave cook time accordingly

Trim, then chop your spring onion[s] finely

Crumble your white cup mushrooms into the pan and cook for a further 2 min

Add your Chinese rice wine and cook for 30 secs further

Add the mustard stock to the pan and bring to the boil over a high heat

Add your crème fraîche and give everything a good mix up, then cook for 2-3 min further or until the chicken is cooked through (no pink meat!)

Taste for seasoning, adding more salt and pepper if needed – this is your chicken & mushroom fricassée

Note: Please make sure you cook your chicken thoroughly (until there's no pink meat and it's piping hot!) as cooking equipment varies

Wash your salad, then pat it dry with kitchen paper