Chicken in Creamy Rosemary Sauce
with roast potatoes and baby carrots
The sauce that coats the juicy chicken in this recipe is a multifaceted affair. It's creamy with a hint of heat—owing to the inclusion of mustard—with the earthy herbaceousness of rosemary adding yet another layer. Crispy potatoes and tender carrots are also great pairings for this delicious dressing.
Tags:
Family Friendly
•Protein Rich
•Calorie Smart
Allergens:
Celery
•Mustard
•Milk
Total Time35 minutes
Cooking Time30 minutes
DifficultyMedium
Ingredients
Serving amount
500 grams
Baby Potatoes
1 unit(s)
Rosemary
320 grams
Chicken Breast
1 sachet(s)
Hello Muscat
(Contains Celery)
½ sachet(s)
Mustard
(Contains Mustard)
110 grams
Creme Fraiche
(Contains Milk)
150 grams
Baby Carrots
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)2354 kJ
Energy (kcal)563 kcal
Fat19.5 g
of which saturates9.7 g
Carbohydrate51.7 g
of which sugars7 g
Dietary Fiber0.1 g
Protein41.7 g
Cholesterol0 mg
Salt1.88 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
Instructions
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Cut the potatoes into 2cm chunks.
- Pick the rosemary leaves and roughly chop.
- Add the potatoes to a lined baking tray and toss with half the rosemary, salt, pepper and a drizzle of oil.
- Once the oven is hot roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.
2
- Trim the carrots and halve lengthways (no need to peel).
- Add the to a lined baking tray and toss with salt, pepper and a drizzle of oil.
- Roast on the middle shelf of the oven until crispy around the edges, 20-25 mins.
3
- Meanwhile, place a hand flat on top of the chicken breast and slice through horizontally to make two thin steaks. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
- Repeat with the other breast(s).
- Season the chicken with salt and pepper.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to vacuum packing used to keep it fresh.
4
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, lay in the chicken and cook until golden brown and crispy, 3-6 mins on each side (cook in batches if your pan is getting crowded).
- Once cooked, remove from the pan and cover to keep warm. IMPORTANT: Chicken is cooked when no longer pink in the middle.
5
- Return the pan to medium-low heat and add the creme fraiche.
- Season with pepper then stir in the muscat, half the mustard (double for 4p), and remaining rosemary.
- Cook, stirring, until everything is combined and the sauce is nice and smooth, 3-5 mins.
- Once ready, add the chicken back into the pan to coat in the sauce and warm through, 1-2 mins.
6
- Divide the carrots and potatoes between plates.
- Plate the chicken alongside.
- Finish with a drizzle of the creamy mustard rosemary sauce.
