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Chicken in Herby Cream Sauce

Chicken in Herby Cream Sauce

with chips and green beans
0.0(0)
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Calories
: 
575 kcal
Protein
: 
41.6g protein
Difficulty
: 
Easy
Allergens:
  • Milk
Serving amount

110 grams

Creme Fraiche

(Contains: Milk)

260 grams

Diced Irish Chicken Breast

1 sachet(s)

Vegetable Stock

½ sachet(s)

Italian Herbs

2 unit(s)

Garlic

150 grams

Green Beans

600 grams

Potatoes

5 grams

Chives

Not included in your delivery

to taste

Salt

to taste

Water

to taste

Pepper

to taste

Oil

to taste

Butter (Optional)

Energy (kJ)2405 kJ
Energy (kcal)575 kcal
Fat16.2 g
of which saturates10.3 g
Carbohydrate66.4 g
of which sugars5 g
Dietary Fiber10.2 g
Protein41.6 g
Salt1.4 g
Potassium1243.2 mg
Calcium63.3 mg
Iron0.8 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.
•Sieve
•Grater
•Baking Sheet with Baking Paper
•Pot with Lid

Cooking steps

Cook the Chips
1
  • Preheat your oven to 240°C/220°C fan/gas mark 9.
  • Chop the potatoes lengthways into 1cm slices, then chop into 1cm chips (peeling optional).
  • Pop the chips onto a large (lined) baking tray.
  • Drizzle with oil, season well with salt and pepper, then toss to coat. Spread out in a single layer.
  • When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn the tray halfway through.

TIP: Use two baking trays if necessary.

Prep the Veg
2
  • Trim the green beans.
  • Roughly chop the chives (use scissors if you prefer).
  • Peel and grate the garlic (or use a garlic press).
Boil the Green Beans
3
  • When the potatoes have 10 mins left to cook, boil a pot of salted water.
  • When boiling, add the green beans and cook until tender, 3-5 mins.
  • Once cooked, drain in a sieve and pop back in the pot, off the heat.
  • Season with salt and pepper, add a knob of butter. Set aside and cover to keep warm.

TIP: If you're in a hurry you can boil the water in your kettle.

Cook the Chicken
4
  • Place a large pan over medium-high heat with a drizzle of oil.
  • Once the oil is hot, add the chicken to the pan and season with salt and pepper.
  • Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle. 
  • Remove once cooked.
Simmer the Sauce
5
  • Return the pan to medium-high heat with a drizzle of oil. 
  • Once hot, add the garlic and cook until fragrant, 30 secs.
  • Stir in the creme fraiche, stock, half a sachet of Italian herbs (per 2P) and 75ml water (per 2P).
  • Bring to the boil and simmer until slightly thickened, 1-2 mins.
  • Once thickened, stir in three-quarters of the chives. Season to taste with pepper, then remove the pan from the heat.
Divide and Serve
6
  • Divide the chicken between plates, drizzling the sauce over the top.
  • Sprinkle over as much of the remaining chives as you like.
  • Serve with chips and green beans alongside.
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