Chicken in Hollandaise Sauce
with parsley butter potatoes and salad
The first documented recipe using hollandaise sauce is from as far back as the 1650s and hails from France. Hollandaise is most commonly used in breakfast dishes involving eggs, but in this dish, it's succulent chicken breast that's covered in the rich, golden glaze.
The quantities provided above are averages only.
Ingredients
500 grams
Baby Potatoes
5 grams
Parsley
100 grams
Hollandaise Sauce
(Contains Mustard, Egg, Milk)
40 grams
Salad Leaves
1 sachet(s)
Balsamic Glaze
(Contains Sulphites)
320 grams
Irish Chicken Breast
2 unit(s)
Tomato
Not included in your delivery
1 tbsp
Butter
1 tbsp
Oil
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Utensils
Cooking Steps
- Boil a large pot of salted water for the potatoes.
- Halve the baby potatoes (quarter larger potatoes).
- Chop the tomatoes into 2cm chunks.
- Place a hand on top of the chicken and slice horizontally to make two thin steaks. IMPORTANT: Wash hands and equipment after handling raw chicken.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.
- When water is boiling, add the potatoes, lower the heat to medium and cook until fork tender, 15-20 mins.
- Once cooked, drain in a colander and return to the pot, off the heat.
- Cover with a lid to keep warm.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Meanwhile, place a pan over high heat with a drizzle of oil.
- Once the pan is hot, add the chicken and season with salt and pepper.
- Cook through, 3-6 mins each side. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- While the chicken cooks, add the balsamic glaze to a salad bowl along with 1 tbsp oil (per 2P).
- Mix together, season with salt and pepper, then set aside.
- Just before serving, toss the salad leaves and tomato through the dressing.
- Meanwhile, pour the hollandaise into a small pot and warm through over medium heat, 2-3 mins. Season to taste with salt and pepper.
- Roughly chop the parsley (stalks and all).
- When the potatoes are cooked and drained, add the parsley and 1 tbsp of butter (per 2P) to the pot.
- Toss together until the butter has melted. Season with salt and pepper.
- When everything is ready, share the chicken between plates.
- Serve the tomato salad and parsley butter potatoes alongside.
- To finish, drizzle the hollandaise sauce over the chicken.
