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

Go for gold in the kitchen with our Olympic Games inspired menu! Tuck into this Creamy Chicken à la Normande whilst you're watching Paris 2024 for a winning dinnertime. Cooking "à la Normande" means "in the style of Normandy", resulting in a creamy sauce with tart apples and a hint of sharp sweetness. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:
High Protein
Calorie Smart
Allergens:
Celery
Mustard
Milk

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
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 unit(s)

Apple

2 unit(s)

Garlic Clove

150 grams

Green Beans

2 unit(s)

British Chicken Breasts

1 sachet(s)

Mixed Herbs

10 grams

Vegetable Stock Paste

(Contains Celery)

17 grams

Wholegrain Mustard

(Contains Mustard)

75 grams

Creme Fraiche

(Contains Milk)

Not included in your delivery

1 tbsp

Plain Flour

20 grams

Butter

75 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)2707 kJ
Energy (kcal)647 kcal
Fat26.1 g
of which saturates13.9 g
Carbohydrate59.7 g
of which sugars11.1 g
Protein48 g
Salt1.89 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Large Saucepan
Baking Tray
Rolling Pin
Aluminum Foil
Pan
Potato Masher
Colander
Lid

Instructions

Get Prepped
1

Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with 1/2 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.

Bash the Chicken
2

Meanwhile, trim the green beans. Pop them onto a piece of foil with a drizzle of oil and season. 

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. 

Pop onto a board, then give them a bash with a rolling pin until they're 1-2cm thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Time to Fry
3

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.

Bring on the Sauce
4

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

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

Stir in the remaining grated garlic and fry for 1 min more

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

Mash Time
5

Meanwhile, once the potatoes and garlic 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 apple sauce has thickened, stir through the creme fraiche.

Return the chicken to the sauce and simmer until piping hot, 1-2 mins. Turn to coat. Add a splash of water if it's a little too thick.

Serve Up
6

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

Top with the chicken and spoon over the creamy apple sauce.

Serve the green beans alongside.

Enjoy!