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Chicken Breast and Mustard Cream Sauce

Chicken Breast and Mustard Cream Sauce

with roast broccoli and carrots
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Calories
: 
445 kcal
Protein
: 
47.1g protein
Total
: 
1 hour 5 minutes
Difficulty
: 
Medium
Allergens:
  • Mustard
  • Milk

A recipe conveniently customised just to your liking.

Serving amount

320 grams

Irish Chicken Breast

2 unit(s)

Carrot

1 unit(s)

Garlic

½ sachet(s)

Mustard

(Contains: Mustard)

110 grams

Creme Fraiche

(Contains: Milk)

1 sachet(s)

Beef Stock

250 grams

Broccoli

Not included in your delivery

to taste

Water

to taste

Oil

to taste

Salt

to taste

Pepper

Energy (kJ)1862 kJ
Energy (kcal)445 kcal
Fat19.8 g
of which saturates11.5 g
Carbohydrate20.6 g
of which sugars16.3 g
Dietary Fiber11.4 g
Protein47.1 g
Salt6.7 g
Trans Fat0.9 g
Potassium496.3 mg
Calcium47.5 mg
Iron1.3 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 your delivered box.
•Grater
•Baking Sheet with Baking Paper

Cooking Steps

Prep the Veg
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Trim the carrot then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
  • Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
Prep the Chicken
2
  • Peel and grate the garlic (or use a garlic press).
  • Slice through the chicken breasts to make thin steaks. Season the chicken with salt and pepper.
Roast the Veg
3
  • Pop the carrots onto a large (lined) baking tray.
  • Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
  • Roast until tender 20-25 mins. Turn halfway through.
  • Add the broccoli for the final 10-15 mins.
Cook the Chicken
4
  • Place a large pan over medium-high heat with a drizzle of oil. 
  • When hot, add the chicken steaks and season with salt and pepper.
  • Cook through, 3-6 mins each side (cook in batches if your pan is getting crowded). IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle. 
Make the Sauce
5
  • Return the (now empty) pan to a medium heat.
  • Drizzle in some oil and fry the garlic for 1 min.
  • Add half a mustard sachet (per 2P), stock, and creme fraiche for the sauce.
  • Bring to the boil and simmer until thickened, 3-4 mins.
  • Season to taste with salt and pepper if needed.
Finish and Serve
6
  • Divide the chicken between plates.
  • Serve the veg alongside.
  • Spoon the creamy mustard sauce over the chicken to finish.
Meal right image

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