Chicken a La Normande with Apples
and Savoy Cabbage Mash
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 war 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.
Ingredients
450 grams
Potatoes
1 unit(s)
Apple
1 unit(s)
Garlic Clove
150 grams
Sliced Spring Greens
2 unit(s)
British Chicken Breasts
10 grams
Chicken Stock Paste
17 grams
Wholegrain Mustard
(Contains Mustard)
75 grams
Creme Fraiche
(Contains Milk)
Not included in your delivery
20 grams
Butter for the Sauce
1 tbsp
Plain Flour
75 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Bring a large saucepan of water with 0.5 tsp salt to the boil for the potatoes.
Meanwhile, chop the potatoes into 2cm chunks (peel first if you prefer). Slice and core each apple into 12 wedges (no need to peel). Peel and grate the garlic (or use a garlic press).
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins. When there are 5 mins of potato cooking time left, add the the cabbage to the potatoes and cook for the remaining time.
Meanwhile, sandwich each chicken breast between two pieces of baking paper or cling film.
Pop onto a board, then give it a bash with the bottom of a saucepan until it’s 2-3cm thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a drizzle of oil in a large frying pan on medium-high heat. In a medium bowl, season the chicken with salt and pepper and lightly dust with flour (see ingredients for amount).
Once the oil is hot, lay in the chicken. Fry until golden brown, 5-6 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle. Once cooked, remove from the pan and set aside.
Pop the now empty pan back on a medium heat and melt in the butter for the apples (see ingredients for amount). Fry the apples until starting brown and soften, stirring occasionaly, 5-7 mins. Stir in the garlic and fry for 1 min.
Add the chicken stock paste, wholegrain mustard, water for the sauce (see ingredients for amount) and season with salt and pepper. Simmer until thickened, 4-6 mins.
Meanwhile, once the potatoes and cabbage are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.
Once the sauce has thickened pour in the creme fraiche, return the chicken to the pan and coat in the sauce, simmer until piping hot, 1-2 mins.
Share your mash between your serving bowls, top with your chicken breast and spoon over the creamy apple sauce.
Enjoy!
