Creamy Honey and Mustard Chicken Breast
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Creamy Honey and Mustard Chicken Breast

with Mash and Green Beans

Family Friendly
Calorie Smart
High Protein

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 Time35 minutes
Cooking time30 minutes


serving amount

450 grams


2 unit(s)

Garlic Clove

80 grams

Green Beans

240 grams

Diced British Chicken Breast

75 grams

Creme Fraiche

(Contains Milk)

10 grams

Chicken Stock Paste

17 grams

Wholegrain Mustard

(Contains Mustard)

15 grams


40 grams

Baby Spinach

Not included in your delivery

10 grams


10 grams


150 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2429 kJ
Energy (kcal)581 kcal
Fat20.5 g
of which saturates11 g
Carbohydrate60.1 g
of which sugars11.4 g
Protein40.5 g
Salt1.59 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Large Saucepan
Garlic Press
Large Frying Pan
Potato Masher



Bring a large saucepan of water with 0.5 tsp salt to the boil for the potatoes.

Chop the potatoes into 2cm chunks (peel first if you prefer).

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


In the meantime, peel and grate the garlic (or use a garlic press).

Trim the green beans and cut them into thirds.


Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the diced chicken and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins.

Halfway through cooking, add the green beans. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.


Add the garlic, butter and flour (see pantry for both amounts) to the chicken. Cook, stirring frequently, for 1-2 mins.

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

Simmer the sauce until thickened slightly, 4-5 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. Season with salt and pepper. Cover with a lid to keep warm.

Just before you're ready to serve, stir the honey through the sauce.

Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.


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

Spoon the mash onto one side of your serving bowls.

Serve your honey mustard chicken on the other half.



Step 3 MOD: If you’ve chosen to get diced chicken breast instead of thigh, cook the recipe in the same way.