Chicken in Herby Cream Sauce
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Chicken in Herby Cream Sauce

Chicken in Herby Cream Sauce

with mash and green veg

Chicken cooked to perfection and tender green beans are smothered in a creamy herbaceous sauce, all alongside a hearty helping of mash in this classic recipe.

Tags:
Family Friendly
•Protein Rich
•Calorie Smart
Allergens:
Milk
•Sulphites
Total Time40 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

(May be present Cereals containing gluten)

320 grams

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

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Nutrition Values

Energy (kJ)2238 kJ
Energy (kcal)535 kcal
Fat12.7 g
of which saturates6.6 g
Carbohydrate63.5 g
of which sugars9 g
Dietary Fiber0 g
Protein47.4 g
Cholesterol0 mg
Salt2.5 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

•Potato Masher
•Colander
•Pot with Lid

Instructions

Make the Mash
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.
Get Prepped
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).
Cook the Veg
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.
Fry the Beef
4
  • Place a pan over high heat with a drizzle of oil.
  • Season the beef with salt and pepper.
  • Fry the beef until browned, 1-2 mins each side for medium-rare.
  • Cook for another 1-2 mins on each side if you like it medium and a further 1-2 mins on each side if you want it well-done. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned. 
  • Transfer to a board, cover and rest.

NOTE: If you've chosen to swap to chicken, slice through the chicken to make two thin steaks. Place a large pan over medium-high heat with a drizzle of oil. When hot, add the chicken and season with salt and pepper. Cook through, 3-6 mins each side.

Simmer the Sauce
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.
Finish and Serve
6
  • Slice the beef and divide between plates.
  • Drizzle over the sauce. 
  • Serve with the mash and veg alongside.