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Chicken Meunière in Creamy Leek Sauce

Chicken Meunière in Creamy Leek Sauce

with baby potatoes

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Calories

:

567 kcal

Protein

:

47.4g protein

Total

:

40 minutes

Difficulty

:

Easy

Family Friendly

Calorie Smart

Allergens:

Milk
Mustard

A recipe conveniently customised just to your liking.

Ingredients

Serving amount

1 unit(s)

Leek

2 unit(s)

Garlic

1 unit(s)

Lemon

1 sachet(s)

Dried Thyme

110 grams

Creme Fraiche

(Contains: Milk)

½ sachet(s)

Mustard

(Contains: Mustard)

500 grams

Baby Potatoes

320 grams

Irish Chicken Breast

Not included in your delivery

1 tbsp

Flour

½ tbsp

Butter

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values

Energy (kJ)2374 kJ

Energy (kcal)567 kcal

Fat21.1 g

of which saturates12.1 g

Carbohydrate47.3 g

of which sugars13.3 g

Dietary Fiber35.4 g

Protein47.4 g

Salt1.4 g

Trans Fat0.1 g

Potassium1044.5 mg

Calcium104.5 mg

Iron0.6 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.

Utensils

•Grater

•Baking Sheet with Baking Paper

•Pot with Lid

Cooking steps

Roast the Potatoes

1

Preheat your oven to 240°C/220°C fan/gas mark 9.
Halve the potatoes (quarter larger chunks) and pop onto a large (lined) baking tray.
Toss with thyme, salt, pepper and a drizzle of oil.
Spread out in a single layer. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.
Peel and grate the garlic (or use a garlic press). Quarter the lemon.

Prepare the Sauce

2

Trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice widthways.
Place a pot over medium-high heat with a drizzle of oil.
Once hot, add the leek and garlic. Season with salt and pepper. Cook until softened, stirring occasionally, 4-6 mins.
Once softened, deglaze with the creme fraiche.
Add half the mustard sachet (per 2P). Squeeze a few drops of lemon juice over the top.
Allow to reduce until the sauce thickens, 1-2 mins. Set aside, covered.

Fry the Chicken

3

Meanwhile, mix 1 tbsp of flour (per 2P) with salt and pepper.
Slice through the chicken to make thin steaks. Coat in flour. Shake off any excess flour.
Place a pan over medium-high heat with ½ tbsp butter (per 2P).
Once hot, lay the chicken in the pan and cook, 3-6 mins on each side. IMPORTANT: Wash hands and equipment before handling raw meat. Chicken is cooked when no longer pink in the middle.

Dish Up

4

Plate up the potatoes alongisde the chicken meunière.
Top the chicken with the leek mustard sauce.
Serve any remaining lemon wedges alongside.

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