Creamy Honey and Mustard Thyme Chicken Breast
with Mash and Green Beans
A classic combination, this Creamy Honey and Mustard Thyme Chicken Breast is paired with mash for the perfect vehicle to soak up the delicious sauce. Not just comforting, it's also been designed by our chefs 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
80 grams
Green Beans
1 bunch(es)
Thyme
240 grams
Diced British Chicken Breast
75 grams
Creme Fraiche
(Contains Milk)
10 grams
Chicken Stock Paste
17 grams
Wholegrain Mustard
(Contains Mustard)
15 grams
Honey
40 grams
Baby Spinach
Not included in your delivery
10 grams
Butter
10 grams
Flour
150 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes.
Chop the potatoes into 2cm chunks (peel first if you prefer).
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
In the meantime, peel and grate the garlic (or use a garlic press).
Trim the green beans and cut them into thirds.
Strip the thyme leaves from their stalks and roughly chop (discard the stalks).
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the diced chicken and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins.
Halfway through cooking, add the green beans. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Add the thyme, garlic, butter and flour (see pantry for both amounts) to the chicken. Cook, stirring frequently, for 1-2 mins.
Stir in the creme fraiche, chicken stock paste, wholegrain mustard and water for the sauce (see pantry for amount).
Simmer the sauce until thickened slightly, 4-5 mins.
Once the potatoes 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.
Just before you're ready to serve, stir the honey through the sauce. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Taste the sauce and season with salt and pepper if needed. Add a splash of water if it's a little thick.
Spoon the mash onto one side of your serving plates.
Serve your honey mustard chicken on the other half.
Enjoy!
