Chicken in Herby Cream Sauce
with mash and green veg
Chicken cooked to perfection and tender green beans are smothered in a creamy herbaceous sauce, all alongside a hearty helping of mash in this classic recipe.
Ingredients
600 grams
Potatoes
65 grams
Creme Fraiche
(Contains Milk)
10 grams
Sage
75 grams
Green Beans
1 unit(s)
Shallot
1 sachet(s)
Balsamic Vinegar
(Contains Sulphites)
1 sachet(s)
Beef Stock
(May be present Cereals containing gluten)
320 grams
Irish Chicken Breast
1 unit(s)
Carrot
Not included in your delivery
to taste
Oil
to taste
Butter
to taste
Salt
to taste
Pepper
to taste
Milk (Optional)
to taste
Water
Nutrition Values
Utensils
Instructions
- Boil a pot of water for the veg with half the stock.
- Chop the potatoes into 2cm chunks (peeling optional). Place in a separate pot.
- Cover with water, season with salt, bring to the boil and cook until fork tender, 12-18 mins.
- Once cooked, drain (reserving some cooking water) and return to the pot off the heat.
- Add a knob of butter and a splash of milk or cooking water. Mash until smooth. Season with salt and pepper. Cover to keep warm.
- Meanwhile, trim the green beans.
- Halve, peel and chop the shallot into small pieces.
- Pick the sage leaves and roughly chop (discard the stalks).
- Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
- When the water is boiling, add the carrot and green beans to the pot with the stock.
- Cook until just tender, 4-6 mins.
- Drain in a colander, then return to the pot, off the heat.
- Season with salt and pepper and drizzle with oil. Set aside and cover to keep warm.
- Place a pan over high heat with a drizzle of oil.
- Season the beef with salt and pepper.
- Fry the beef until browned, 1-2 mins each side for medium-rare.
- Cook for another 1-2 mins on each side if you like it medium and a further 1-2 mins on each side if you want it well-done. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned.
- Transfer to a board, cover and rest.
NOTE: If you've chosen to swap to chicken, slice through the chicken to make two thin steaks. Place a large pan over medium-high heat with a drizzle of oil. When hot, add the chicken and season with salt and pepper. Cook through, 3-6 mins each side.
- Return the pan to medium-high heat with a drizzle of oil.
- Add the shallot and cook until softened, 3-4 mins.
- Add the sage then fry for 1 min more.
- Deglaze with the balsamic vinegar and add the creme fraiche, remaining stock and 50ml water.
- Simmer until smooth, 2-3 mins.
- Slice the beef and divide between plates.
- Drizzle over the sauce.
- Serve with the mash and veg alongside.
