Chicken Breast in Creamy Mustard Sauce
with roast potatoes and carrotsCalories
:
562 kcalProtein
:
44.1g proteinTotal
:
1 hour 5 minutesDifficulty
:
MediumFamily Friendly
Protein Rich
Calorie Smart
Allergens:
- Mustard
- Milk
A recipe conveniently customised just to your liking.
Ingredients
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
2 unit(s)
Parsnip
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)2353 kJ
Energy (kcal)562 kcal
Fat19.7 g
of which saturates11.7 g
Carbohydrate55 g
of which sugars24.2 g
Dietary Fiber14.2 g
Protein44.1 g
Salt2.6 g
Potassium720 mg
Calcium65.6 mg
Iron1 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
•Grater
•Baking Sheet with Baking Paper
Cooking steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Trim the carrot and parsnip, then halve lengthways (no need to peel).
- Chop into roughly 1cm wide, 5cm long batons.
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.
- Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
3
- Pop the carrots and parsnips 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.
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.
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.
6
- Divide the chicken between plates.
- Serve the parsnip and carrots alongside.
- Spoon the creamy mustard sauce over the chicken to finish.
