Creamy chicken strips

Name: Creamy chicken strips with potato, carrots & green bean mash
Total time: 35 min
Yield: 2
Cuisine: European
Ingredients: 600 grams Potatoes; 1 unit(s) Onion; 2 unit(s) Carrot; 110 grams Creme Fraiche; 260 grams Diced Irish Chicken Breast; 5 grams Parsley; 150 grams Green Beans; 1 sachet(s) Chicken Stock; 2 sachet(s) Paprika; to taste Salt; to taste Oil; to taste Pepper; to taste Water; to taste Milk; to taste Butter

with potato, carrots & green bean mash

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https://www.hellofresh.de/recipes/cremiges-hahnchengeschnetzeltes-6149aef550782a133f3f2b4b

Tags:

Family Friendly

•Calorie Smart

•Protein Rich

Allergens:

Milk

•Barley

•Wheat

•Mustard

The quantities provided above are averages only.

Total35 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

600 grams

Potatoes

1 unit(s)

Onion

2 unit(s)

Carrot

110 grams

Creme Fraiche

(Contains: Milk)

260 grams

Diced Irish Chicken Breast

5 grams

Parsley

150 grams

Green Beans

1 sachet(s)

Chicken Stock

(Contains: Barley, Wheat)

2 sachet(s)

Paprika

(Contains: Mustard)

Not included in your delivery

to taste

Salt

to taste

Oil

to taste

Pepper

to taste

Water

to taste

Milk

to taste

Butter

Nutrition Values

Energy (kJ)2553 kJ

Energy (kcal)610 kcal

Fat17.1 g

of which saturates9.3 g

Carbohydrate77.2 g

of which sugars16.5 g

Dietary Fiber2.8 g

Protein42.9 g

Cholesterol0 mg

Salt1.8 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

•Colander

Cooking Steps

Boil a large pot of salted water for the mash. Chop the potatoes into 2cm chunks (peeling optional). Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Add the potatoes and carrot to the boiling water and cook until fork tender, 12-18 mins.

Trim the green beans, then cut into thirds. Add the beans to the boiling carrots and potatoes in the last 5 mins of cooking time.

Once cooked, drain in a colander and return to the pan off the heat. Add a knob of butter and a splash of milk or water. Mash until resembling a course mix. Season with salt and pepper. Cover to keep warm.

Meanwhile, halve, peel and chop the onion into small pieces.

Place a large pan over medium-high heat with a drizzle of oil.
Once the oil is hot, add the chicken, paprika and onion to the pan and season with salt and pepper. Fry until golden brown on the outside and cooked through, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Add the creme fraiche, 50ml water (per 2P) and chicken stock to the pan. Cover and simmer for another 4-5 mins, until the chicken is cooked. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Roughly chop the parsley (stalks and all).

Divide the mashed veggies and chicken between plates. Top with the chopped parsley.