Chicken with Mushrooms in Dill Cream Sauce

This savoury sauce with braised chicken (better living 2 stars) gets a fresh twist by finishing it with sour cream and fresh dill. You'll also receive steamed wholegrain rice and plenty of fresh vegetables - such as fennel and butternut squash - which I roast with fresh thyme and rosemary.

Chicken thigh fillet (better living 2 stars), butternut squash, fennel, mushrooms, spinach, white onion, garlic, fresh dill, rosemary, thyme, butter [lactose, milk], sour cream [lactose, milk], basmati rice, wild rice, brown rice, homemade chicken stock (contains celery), potato starch, white wine vinegar [sulphites], pepper and salt, sunflower oil.

Allergens: koemelk, lactose, selderij, sulfiet.

MicrowaveMarleen's choice

Heat the chicken with sauce, rice, and vegetables loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).

Oven — 200°C, 15-30 min

Heat the chicken with sauce, rice, and vegetables covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven; transfer to an oven dish.

Energy130,2 kcal

Fat5,13 g

of which saturated1,86 g

Carbohydrates13,65 g

Dietary fibre1,88 g

Protein8,27 g

Salt0,47 g

Average weight: 540 g

Last on the menu on 29 September 2026. View current menu →

Chicken with Mushrooms in Dill Cream Sauce

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