Chicken in Mustard and Rosemary Sauce
with roast potatoes and broccoli
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 broccoli are also great pairings for this delicious dressing.
Tags:
Calorie Smart
•Family Friendly
•Protein Rich
•Quick Prep
•Super Quick
Allergens:
Mustard
•Milk
•Barley
•Wheat
Total Time35 minutes
Cooking Time30 minutes
DifficultyMedium
Ingredients
Serving amount
1 unit(s)
Rosemary
320 grams
Chicken Breast
1 unit(s)
Broccoli
½ sachet(s)
Mustard
(Contains Mustard)
110 grams
Creme Fraiche
(Contains Milk)
500 grams
Baby Potatoes
1 sachet(s)
Chicken Stock
(Contains Barley, Wheat)
1 unit(s)
Garlic
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)2464 kJ
Energy (kcal)589 kcal
Fat20.2 g
of which saturates9.7 g
Carbohydrate56.5 g
of which sugars5 g
Dietary Fiber0.2 g
Protein51.3 g
Cholesterol0 mg
Salt0.88 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
•Grater
•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
- Peel and grate the garlic (or use a garlic press).
- Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
- Add the broccoli to a lined baking tray and toss with salt, pepper and a drizzle of oil.
- When the potatoes have been cooking for 15 mins, place the broccoli on the middle shelf of the oven and roast until crispy around the edges, 10-12 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 packaging 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, season to taste with salt and pepper and cook until golden brown and crispy, 3-6 mins on each side.
- Once cooked, remove from the pan and cover to keep warm. IMPORTANT: Chicken is cooked when no longer pink in the middle.
TIP: Cook in batches if your pan is getting crowded.
5
- Return the pan to medium-low heat and add the creme fraiche.
- Season with pepper then stir in the stock, garlic, 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 broccoli and potatoes between plates.
- Plate the chicken alongside.
- Finish with a drizzle of the creamy mustard rosemary sauce.
