Chicken in Creamy Mustard Sauce
with roast potatoes and carrots
Do you prefer your meat well done or pretty much blue? No judgement here! How you cook it this evening is completely up to you. Considering it's paired with golden potatoes, soft sweet carrots and creamy mustard sauce you really can't go too far wrong.
Tags:
Family Friendly
•Protein Rich
Allergens:
Mustard
•Milk
The quantities provided above are averages only.
Total1 hour 5 minutes
Cooking Time45 minutes
DifficultyMedium
Ingredients
Serving amount
320 grams
Irish Chicken Breast
600 grams
Potatoes
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
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)2728 kJ
Energy (kcal)652 kcal
Fat19 g
of which saturates10.7 g
Carbohydrate73 g
of which sugars11.5 g
Dietary Fiber7.5 g
Protein48.2 g
Cholesterol0 mg
Salt1.59 g
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.
- Chop the potatoes into 2cm chunks (no need to peel).
- Pop the potato chunks onto a lined baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
TIP: Use two baking trays if necessary.
2
- Peel and grate the garlic (or use a garlic press).
- Season the beef 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 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 high heat with a drizzle of oil.
- When the oil is hot add the beef rump and fry until browned, 1-2 mins each side for medium-rare. IMPORTANT: Wash hands and equipment after handling raw meat.
- Cook for 1-2 mins more each side for medium.
- Once ready, remove from pan, cover with foil and rest for 1-2 mins. Meat is safe to eat when outside is browned.
NOTE: Swapping to chicken breast? Slice through the breasts to make thin steaks, season as instructed and fry in the hot pan, 3-6 mins each side.
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
- When everything is cooked, thinly slice the beef widthways and divide between plates.
- Serve the potatoes and carrots alongside.
- Spoon the creamy mustard sauce over the beef to finish.
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