Chicken in Creamy Rosemary Sauce
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Chicken in Creamy Rosemary Sauce

Chicken in Creamy Rosemary Sauce

with roast potatoes and broccolini

The sauce that coats the juicy chicken in this recipe is a multifaceted affair. It's creamy with a hint of heat—owing to the inclusion of mustard—with the earthy herbaceousness of rosemary adding yet another layer. Crispy potatoes and tender broccolini are also great pairings for this delicious dressing.

Tags:
Family Friendly
Protein Rich
Under 650 calories
Allergens:
Celery
Mustard
Milk
Total Time35 minutes
Cooking Time30 minutes
DifficultyMedium

Ingredients

Serving amount

600 grams

Potatoes

1 unit(s)

Rosemary

320 grams

Chicken Breast

150 grams

Broccolini

1 sachet(s)

Hello Muscat

(Contains Celery)

1 sachet(s)

Mustard

(Contains Mustard)

110 grams

Creme Fraiche

(Contains Milk)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

sideBannerName

Nutrition Values

Energy (kJ)2641 kJ
Energy (kcal)631 kcal
Fat19.7 g
of which saturates9.9 g
Carbohydrate61 g
of which sugars4.7 g
Dietary Fiber0.2 g
Protein45.6 g
Cholesterol0 mg
Salt2.22 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

Baking Sheet with Baking Paper

Instructions

Cook the Potatoes
1
  • Preheat your oven to 240°C/220°C fan/gas mark 9.
  • Cut the potatoes into 2cm chunks (peeling optional).
  • Pick the rosemary leaves and roughly chop.
  • Add the potatoes to a lined baking tray and toss with half the rosemary, saltpepper and a drizzle of oil.
  • Once the oven is hot roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.
Roast the Broccolini
2
  • Add the broccolini to a lined baking tray and toss with salt, pepper and a drizzle of oil.
  • When the potatoes have been cooking for 15 mins, place the broccolini on the middle shelf of the oven and roast until crispy around the edges, 10-12 mins.
Prep the Chicken
3
  • Meanwhile, place a hand flat on top of the chicken breast and slice through horizontally to make two thin steaks. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
  • Repeat with the other breast(s).
  • Season the chicken with salt and pepper.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to vacuum packing used to keep it fresh.

Fry the Chicken
4
  • Place a large pan over medium-high heat with a drizzle of oil.
  • Once hot, lay in the chicken and cook until golden brown and crispy, 3-6 mins on each side (cook in batches if your pan is getting crowded).
  • Once cooked, remove from the pan and cover to keep warm. IMPORTANT: Chicken is cooked when no longer pink in the middle.
Make the Sauce
5
  • Return the pan to medium-low heat and add the creme fraiche.
  • Season with pepper then stir in the muscat, mustard and remaining rosemary.
  • Cook, stirring, until everything is combined and the sauce is nice and smooth, 3-5 mins.
  • Once ready, add the chicken back into the pan to coat in the sauce and warm through, 1-2 mins.

TIP: Cook in batches if your pan is too crowded.

Finish and Serve
6
  • Divide the broccolini and potatoes between plates. 
  • Plate the chicken alongside.
  • Finish with a drizzle of the creamy mustard rosemary sauce.