Recipe

Prep time: 15 mins | Cooking time: 35 mins | Serves 4

Cardiff Mum | Main

Creamy chicken and broccoli in a cheddar sauce served over fluffy mash.

Ingredients  

• 400g Mini Chicken Fillets
• 1 Teaspoon Garlic Granules
• Salt And Pepper
• 1 Teaspoon Butter
• 1 Onion, Finely Chopped
• 4 Garlic Cloves, Minced
• 1 Teaspoon Fried Oregano
• 1 Teaspoon Dried Thyme
• 2 Tablespoons Mascarpone
• 250ml Chicken Stock
• 2 Tablespoons Lemon Juice
• 200g Grated Cheddar
• 300g Broccoli Florets
• Drizzle Of Olive Oil
• 4–6 Large White Potatoes
• Splash Of Milk
• 1 Tablespoon Butter

Method

1. Peel and chop the potatoes and add them to a large saucepan of boiling, salted water. Boil for around 15 minutes until soft. Chop the broccoli into florets and place them in another large saucepan of salted, boiling water and boil for 10 minutes, then drain—don’t let it get too soggy!
2. Meanwhile, add the olive oil to a large frying pan with 1 teaspoon of butter. Turn on the heat to heat it up, then add the chicken mini fillets. Season with garlic granules, salt, and pepper, and fry on both sides for 5 minutes until cooked through. Remove and set aside.
3. Add the chopped onion to the frying pan and fry for a few minutes until it softens. Then add the minced garlic, oregano, and thyme, and fry for another few minutes. Add in the mascarpone, stock, and lemon juice, and mix into a sauce. Then add the grated cheddar until it melts. Finally, add the drained broccoli and chicken to warm.
4. Drain the potatoes, add in a splash of milk, 1 tablespoon of butter, and a pinch of salt, and mash the potatoes until smooth. Divide into bowls, then add some chicken, broccoli, and plenty of sauce, and serve.