Butterflied Chicken
with Green Bean and Wholegrain Mustard Potato Salad
Potato salad is a summer staple but this one is a bit special. We've added some green beans for colour and given it a kick with grain mustard. Apparently in 1336 the Duke of Burgundy gave a banquet for the King of France and provided 70 gallons of mustard sauce. We know that a little goes a long way so haven't sent you quite that much but hope you enjoy the excitement it brings to tonight's dinner!
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 conflict 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.
1 pack(s)
New Potatoes
3 unit(s)
Spring Onion
½ unit(s)
Celery Stick
(ContainsCelery)½ bunch(es)
Flat Leaf Parsley
1 pack(s)
Green Beans
2 unit(s)
Chicken Fillet
1 tsp
Cider & Horseradish Wholegrain Mustard
(ContainsMustard)½ tbsp
Red Wine Vinegar
(ContainsSulphites)½ pot(s)
Sour Cream
(ContainsMilk)Not included in your delivery
2 tbsp
Olive Oil
Put a large saucepan of water with a pinch of salt on to boil. Chop the new potatoes into 2cm cubes (no need to peel). Add the potatoes to your pan of boiling water and cook until tender, about 10 mins. Be careful not to overcook them! Halve the spring onions lengthways, then thinly slice. Finely chop the celery. Finely chop the parsley (stalks and all). Trim the tops from the green beans and then cut them in half.
Lay a chicken breast on a chopping board, place your hand flat on top and slice into it from the side so you can open it up like a book. This is called ‘butterflying’! Repeat with the remaining chicken then don't forget to wash your hands, knife and chopping board! Lay the chicken between two sheets of clingfilm. Whack the chicken with a rolling pin or the base of a pan until it is 1cm thick.
Put a splash of olive oil in a frying pan on medium-high heat. Season the chicken on both sides with salt and some black pepper. Once the oil is hot, fry the chicken for 4 mins on each side then remove from the pan. TIP: The chicken is cooked when it is no longer pink in the middle.
Once your potatoes are cooked, remove them from the pan with a slotted spoon and put them in a large bowl. Keep the pan of water boiling and use it to cook the green beans until tender with a little bit of bite left, 3-4 mins. When they are cooked, drain the beans in a colander and put them in a bowl of cold water to stop them going soft.
In a small bowl, mix the mustard with the vinegar and olive oil (amount specified in the ingredient list). Season with salt and black pepper and stir in the spring onion. TIP: If you happen to have a lemon in the fruit bowl then a little grating of zest would be good here too.
Pour the dressing over the potatoes and add the celery and parsley. Drain the green beans again and add them too. Lastly stir through the sour cream and toss gently to combine evenly. Serve on plates then slice the chicken and lay it over the top. Enjoy!