Stay in tonight and dig in to our creamy chicken cutlets with a side of colcannon. We braise pieces of chicken in veloute sauce with sliced mushrooms and pearl onions until the chicken is fork tender. The chicken is slowly cooked in a butter, brandy, and cream sauce, which is totally delicious. The chicken is served with a traditional colcannon; a mixture of mashed potatoes with chunks of cabbage and leeks. This is a very creamy and rich dish. Perfect for your St. Patrick’s Day lunch or dinner

This meal is ready to warm and enjoy.

Contains dairy

Contains gluten

Ingredients: chicken breast, salt, black pepper, flour, oil, pearl onion, mushrooms, brandy, stock, cornstarch, butter, thyme

Ingredients: potatoes, buttermilk, black pepper, cabbage, ham, scallions, parsley