Pan-Fried Chicken Breast in Creamy Pesto Sauce
with Roast Potatoes and Green Beans
Designed by our chefs for a balanced lifestyle, this Pan-Fried Chicken Breast in Creamy Pesto Sauce hits the spot. Cooked until tender, chicken is perfect for pairing with a cream sauce, with green pesto giving the flavour.
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
2 unit(s)
British Chicken Breasts
75 grams
Creme Fraiche
(Contains Milk)
10 grams
Chicken Stock Paste
32 grams
Pesto
(Contains Milk)
Not included in your delivery
100 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 into 2cm chunks (no need to peel).
Pop the chunks 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, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).
Trim the green beans.
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. IMPORTANT: Wash your hands and equipment after handling raw meat.
Once hot, lay in the chicken. Fry until golden brown, 5-6 mins on each side.
Once cooked, transfer the chicken to a board, cover with foil and rest for a couple of mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, boil a half-full kettle.
Return the now-empty frying pan back on medium heat. Add the garlic and fry for 30 secs.
Stir through the creme fraiche, chicken stock paste, pesto and the water for the sauce (see pantry for amount) and season with salt and pepper.
Cook until thickened slightly, stirring occasionally, 2-3 mins.
Pour the boiled water into a saucepan with 0.5 tsp salt and heat on high.
Bring the water back to the boil, then add the beans and cook until just tender, 4-6 mins.
Drain in a colander, then return to the saucepan. Season with salt and pepper. Toss in olive oil.
Transfer your chicken to your serving plates.
Serve the roasted potatoes and green beans alongside.
Finish by drizzling over the pesto sauce (reheat first if needed).
Enjoy!
