Chicken and Creamy Parsley Mustard Sauce
with Mash and Garlicky Greens
- Mustard
- Milk
This hearty recipe certainly cuts the mustard! Pair gammon with an parsley mustard creamy sauce, then serve with mash and garlicky green beans for a dinner that's perfect for a balanced lifestyle.
Ingredients
450 grams
Potatoes
1 bunch(es)
Flat Leaf Parsley
2 unit(s)
Garlic Clove
150 grams
Sliced Spring Greens
10 grams
Wholegrain Mustard
(Contains: Mustard)
2 unit(s)
British Chicken Breasts
120 grams
Peas
75 grams
Creme Fraiche
(Contains: Milk)
10 grams
Chicken Stock Paste
Not included in your delivery
1 tbsp
Water for the Greens
50 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water with ½ tsp salt to the boil for the potatoes.
Chop the potatoes into 2cm chunks (peel first if you prefer). Finely chop the parsley (stalks and all).
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.
Once the potatoes 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.
Stir in half the mustard (add less if you'd prefer), season with salt and pepper. Cover with a lid to keep warm.
While the potatoes have around 8-10 mins remaining, heat a large frying pan with a drizzle of oil on medium heat.
Add the spring greens along with the water for the greens (see pantry for amount), cover with a tight-fitting lid and cook until wilted, 5-6 mins.
Add the half the garlic and peas and cook for 1 min more. Season with salt and pepper. Set the veg aside in a small bowl and cover to keep warm.
Meanwhile, sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Return the (now empty) frying pan on medium-high heat. Season the chicken.
Once 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, transfer the chicken to a board, cover with foil and rest for a couple of mins.
Put the (now empty) gammon frying pan back on medium heat.
Add the remaining garlic and fry for 30 secs. Stir through the creme fraiche, water for the sauce (see pantry for amount), chicken stock paste and remaining wholegrain mustard.
Bring up to a boil, then reduce the heat to a simmer. Cook until thickened, 2-3 mins. Once the sauce has thickened, remove from the heat and stir through the parsley.
Add a splash of water if your sauce is looking a little thick.
Transfer the chicken to your serving plates and spoon over the creamy parsley mustard sauce.
Serve with your mash and green veg alongside.
