Chicken Breast in Herby Cream Sauce
with mash and green veg
A recipe conveniently customised just to your liking.
Tags:
Family Friendly
•Calorie Smart
•Protein Rich
Allergens:
Milk
•Sulphites
The quantities provided above are averages only.
Total40 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
600 grams
Potatoes
65 grams
Creme Fraiche
(Contains: Milk)
10 grams
Sage
150 grams
Green Beans
1 unit(s)
Shallot
1 sachet(s)
Balsamic Vinegar
(Contains: Sulphites)
1 sachet(s)
Beef Stock
320 grams
Irish Chicken Breast
Not included in your delivery
to taste
Oil
to taste
Butter
to taste
Salt
to taste
Pepper
to taste
Milk (Optional)
to taste
Water
Nutrition Values
Energy (kJ)2354 kJ
Energy (kcal)563 kcal
Fat12.5 g
of which saturates7.9 g
Carbohydrate71 g
of which sugars9.2 g
Dietary Fiber10.4 g
Protein48.3 g
Salt2.2 g
Potassium1243.2 mg
Calcium81.3 mg
Iron1.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Potato Masher
•Colander
•Pot with Lid
Cooking steps
1
- Boil a pot of water for the veg with half the stock.
- Chop the potatoes into 2cm chunks (peeling optional). Place in a separate pot.
- Cover with water, season with salt, bring to the boil and cook until fork tender, 12-18 mins.
- Once cooked, drain (reserving some cooking water) and return to the pot off the heat.
- Add a knob of butter and a splash of milk or cooking water. Mash until smooth. Season with salt and pepper. Cover to keep warm.
2
- Meanwhile, trim the green beans.
- Halve, peel and chop the shallot into small pieces.
- Pick the sage leaves and roughly chop (discard the stalks).
3
- When the water is boiling, add the green beans to the pot with the stock.
- Cook until just tender, 4-6 mins.
- Drain in a colander, then return to the pot, off the heat.
- Season with salt and pepper and drizzle with oil. Set aside and cover to keep warm.
4
- Slice chicken through the breasts to make thin steaks. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Place a pan over high heat with a drizzle of oil.
- Add chicken to the hot pan and season with salt and pepper. Cook through, 3-6 mins each side.
- Transfer from the pan and cover to keep warm.
5
- Return the pan to medium-high heat with a drizzle of oil.
- Add the shallot and cook until softened, 3-4 mins.
- Add the sage then fry for 1 min more.
- Deglaze with the balsamic vinegar and add the creme fraiche, remaining stock and 50ml water.
- Simmer until smooth, 2-3 mins.
6
- Slice the chicken and divide between plates.
- Drizzle over the sauce.
- Serve with the mash and veg alongside.
