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Chicken in Creamy Bacon and Chive Sauce
Chicken in Creamy Bacon and Chive Sauce

Chicken in Creamy Bacon and Chive Sauce

with Roast Potatoes and Baby Plum Tomato & Pea Shoot Salad

Recipe Development Team
Recipe Development TeamPublished on February 18, 2025

Pairing chicken breast with smoked bacon lardons, this indulgent Chicken in Creamy Bacon and Chive Sauce brings a restaurant quality experience straight into your home.

Tags:
High Protein
Carb Smart
Family Friendly
Allergens:
Milk
Mustard
Sulphites
Egg

The quantities provided above are averages only.

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.

Total45 minutes
Active 30 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

1 bunch(es)

Chives

125 grams

Baby Plum Tomatoes

2 unit(s)

British Chicken Breasts

60 grams

British Smoked Bacon Lardons

75 grams

Creme Fraiche

(Contains: Milk)

5 grams

Chicken Stock Paste

10 grams

Wholegrain Mustard

(Contains: Mustard)

12 milliliter(s)

Red Wine Vinegar

(Contains: Sulphites)

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

40 grams

Pea Shoots

Not included in your delivery

1 tbsp

Plain Flour

100 milliliter(s)

Water for the Sauce

1 tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)3153 kJ
Energy (kcal)754 kcal
Fat35.7 g
of which saturates13.5 g
Carbohydrate55.9 g
of which sugars7.5 g
Dietary Fibre10.5 g
Protein50.7 g
Salt1.7 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Kettle
Large Saucepan
Colander
Large Frying Pan
Pan
Large Bowl

Cooking Instructions and Tips

Get Prepping
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Boil a full kettle. Pour enough oil into a deep baking tray to cover the bottom and pop into the oven.

Pour the boiled water into a large saucepan on high heat with 1/2 tsp salt. Peel and chop the potatoes into 3cm chunks.

Boil the potatoes for 5-6 mins or until the edges are soft.

Meanwhile, roughly chop the chives (use scissors if easier). Halve the baby plum tomatoes.

Roast the Potatoes
2

Once the potatoes are ready, drain in a colander and pop back into the pan.

Sprinkle on the flour (see pantry for amount). Shake to fluff up the potatoes, then carefully add them to the hot baking tray, turning in the oil.

Season with salt, then roast on the middle shelf until golden, 30-40 mins. Turn halfway through.

Time to Fry
3

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper.

Once hot, lay the chicken into the pan and cook until browned, 5 mins each side.

Once browned, transfer to a baking tray and roast on the top shelf of your oven until cooked through, 15-20 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Make the Creamy Sauce
4

While the chicken roasts, pop the (now empty) frying pan on medium-high heat with a drizzle of oil if needed (no need to clean).

Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Stir in the creme fraiche, chives, chicken stock paste (see ingredients for amount), water for the sauce (see pantry for amount) and half the wholegrain mustard. 

Simmer until the sauce has thickened slightly, 2-3 mins, then remove from the heat.

Dress to Impress
5

While the sauce simmers, in a large bowl, combine the red wine vinegar, remaining mustard, sugar and olive oil for the dressing (see pantry for both amounts).

Add the baby plum tomatoes to your dressing, season with salt and pepper, then mix together.

When the potatoes have 5 mins left, sprinkle over the hard Italian style cheese and toss to coat. Return to the oven for the remaining time.

When everything's nearly ready, add the pea shoots to the bowl of dressing and toss to coat.

Finish and Serve
6

Once the chicken has rested, cut widthways into 2cm thick slices and transfer to your plates.

Taste the creamy sauce and season with salt and pepper if needed, adding a splash of water if it's a little too thick.

Serve the chicken with the roast potatoes and salad alongside. Spoon the creamy sauce over the chicken to finish.

Enjoy!

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