Creamy Chicken à la Normande
with Apples and Spring Green Colcannon
This delicious Creamy Chicken à la Normande has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle. Cooking "à la Normande" means "in the style of Normandy", resulting in a creamy sauce with tart apples and a hint of sharp sweetness.
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
1 unit(s)
Apple
1 unit(s)
Garlic Clove
150 grams
Sliced Spring Greens
2 unit(s)
British Chicken Breasts
10 grams
Chicken Stock Paste
17 grams
Wholegrain Mustard
(Contains Mustard)
75 grams
Creme Fraiche
(Contains Milk)
Not included in your delivery
1 tbsp
Plain Flour
20 grams
Butter
75 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Bring a large saucepan of water with 1/2 tsp salt to the boil.
Chop the potatoes into 2cm chunks (peel first if you prefer). Core and slice the apple into 12 wedges (no need to peel). Peel and grate the garlic (or use a garlic press).
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
When the potatoes have 5 mins left, add the spring greens to the same pan and cook for the remaining time.
Meanwhile, 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 2-3cm 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, then lightly dust with flour (see pantry for amount).
Once the oil is hot, lay the chicken into the pan. Fry until golden brown, 5-6 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once cooked, remove from the pan and set aside.
Wipe out the (now empty pan) and pop back on medium heat.
Melt the butter (see pantry for amount). Once melted, add the apple and fry until starting brown and soften, stirring occasionally, 5-7 mins.
Stir in the garlic and fry for 1 min more
Stir through the chicken stock paste, wholegrain mustard, water for the sauce (see pantry for amount). Season with salt and pepper. Simmer until thickened, 4-6 mins.
Meanwhile, once the potatoes and cabbage are cooked, drain in a colander and return to the pan, off the heat.
Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.
Once the sauce has thickened, stir through the creme fraiche.
Return the chicken to the pan and turn coat in the sauce, then simmer until piping hot, 1-2 mins.
When everything's ready, share the mash between your serving bowls.
Top with the chicken breast and spoon over the creamy apple sauce to finish.
Enjoy!
