Chicken in Honey Mustard Sauce
with Oven-Baked Chips and Roasted Garlicky Green Veg
This hearty recipe certainly cuts the mustard! Pair chicken with an easy honey mustard creamy sauce, then serve with chips and garlicky green beans for a dinner that's perfect for a balanced lifestyle.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
2 unit(s)
Garlic Clove
150 grams
Green Beans
80 grams
Tenderstem Broccoli
2 unit(s)
British Chicken Breasts
75 grams
Creme Fraiche
(Contains Milk)
17 grams
Wholegrain Mustard
(Contains Mustard)
10 grams
Chicken Stock Paste
15 grams
Honey
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press). Trim the green beans. Halve any thick broccoli stems lengthways.
Pop the green beans onto a piece of foil with a drizzle of oil, add half the grated garlic and season with salt and pepper. Toss to coat. Fold the foil, sealing on all sides to create a parcel.
Pop the parcel onto a large baking tray. Roast on the middle shelf until tender, 20-25 mins.
Halfway through, add the broccoli to the same baking tray along the parcel. Roast for the remaining time, 10-12 mins.
Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper.
Once hot, lay in the chicken. Fry until golden brown, 5-6 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle. Once cooked, transfer the chicken to a board, cover with foil and rest for a couple of mins.
Once the chicken is cooked, put the frying pan back on medium heat. Add the remaining garlic and fry for 30 secs.
Stir through the creme fraiche, water for the sauce (see pantry for amount), wholegrain mustard and chicken stock paste.
Bring up to a boil, then reduce the heat to a simmer. Cook until thickened, 2-3 mins.
Once the sauce has thickened, stir through the honey. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Taste and season with salt and pepper if needed. Add a splash of water if your sauce is looking a little thick.
Transfer the chicken steaks to your serving plates and spoon over the creamy honey mustard sauce.
Serve with your chips and green veg alongside.
Enjoy!
