Creamy Chicken à La Normande
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Creamy Chicken à La Normande

Creamy Chicken à La Normande

with Apples, Green Beans and Garlic mash

High Protein
Under 650 calories

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.

Preparation Time45 minutes
Cooking time35 minutes


serving amount

450 grams


1 unit(s)


2 unit(s)

Garlic Clove

150 grams

Green Beans

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

1 tbsp

Plain Flour

20 grams


75 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2697 kJ
Energy (kcal)645 kcal
Fat26 g
of which saturates14 g
Carbohydrate59.4 g
of which sugars10.9 g
Protein48.1 g
Salt1.8 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Large Saucepan
Baking Paper
Potato Masher



Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with 0.5 tsp salt to the boil.

Chop the potatoes into 2cm chunks (peel first if you prefer). Core and slice the apple into 12 wedges (no need to peel). Peel the garlic and grate half of the cloves, leave the other half as whole cloves (or use a garlic press).

When boiling, add the potatoes and whole garlic cloves to the water and cook until you can easily slip a knife through, 15-20 mins.


Meanwhile, trim the green beans. Pop your green beans onto a piece of foil with a drizzle of oil, season with salt and pepper. Fold the foil, sealing on all sides to create a parcel. Pop onto a large baking tray. Roast on the middle shelf until tender, 20-25 mins.

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. 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.

Season the chicken with salt and pepper, sprinkle over the mixed herbs, then lightly dust with flour (see pantry for amount). 

Lay the chicken in the frying pan. Cook until browned, 3-4 mins each side.

Transfer to a baking tray and roast on the top shelf of your oven until the chicken is cooked, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.


Wipe out the (now empty pan) and pop back on medium heat.

Melt the butter (see pantry for amount). Once melted, add the apple and fry until starting brown and soften, stirring occasionally, 5-7 mins.

Stir in the remaining garlic and fry for 1 min more

Stir through the chicken stock paste, wholegrain mustard, water for the sauce (see pantry for amount). Season with salt and pepper. Simmer until thickened, 4-6 mins.


Meanwhile, once the potatoes and garlic is 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, stir through the creme fraiche.

Return the chicken to the pan and turn to coat in the sauce, then simmer until piping hot, 1-2 mins.


When everything's ready, share the mash between your serving bowls.

Top with the chicken breast and spoon over the creamy apple sauce. Serve the green beans alongside.