Creamy Leek and Mustard Chicken Breast
with Peas and Parsley Mash
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.
Ingredients
450 grams
Potatoes
2 unit(s)
British Chicken Breasts
1 unit(s)
Leek
2 unit(s)
Garlic Clove
1 bunch(es)
Flat Leaf Parsley
10 grams
Chicken Stock Paste
75 grams
Creme Fraiche
(Contains Milk)
120 grams
Peas
17 grams
Wholegrain Mustard
(Contains Mustard)
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Bring a large saucepan of water with 0.5 tsp salt to the boil for the potatoes.
Chop the potatoes into 2cm chunks (no need to peel).
Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with the bottom of a saucepan until it’s 1-2cm thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay the chicken breasts flat in the pan and season with salt and pepper. Fry until browned on each side and cooked through, 5-6 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice.
Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all).
Once the chicken is cooked, transfer to a plate and cover to keep warm.
Pop the (now empty) pan back on medium heat with a drizzle of oil if it's a bit dry.
Once hot, add the leek and season with salt and pepper. Cook, stirring occasionally, until softened, 4-6 mins, then add the garlic and cook for 1 min more.
Nestle the chicken back into the pan. Stir in the chicken stock paste and water for the sauce (see pantry for amount), bring to the boil, then turn the heat down and simmer until the sauce has thickened, 2-4 mins.
Meanwhile, 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 through half the parsley and season with salt and pepper. Cover with a lid to keep warm.
When everything's cooked, stir the creme fraiche, peas and mustard into the chicken pan until combined and piping hot, 1 min.
Share the parsley mash between your plates and top with the chicken, spooning over all the creamy sauce.
Finish with a sprinkle of the remaining parsley.
Enjoy!
Step 1 MOD: If you’ve chosen to get chicken breast instead of thigh, prep the chicken in the same way.
Step 2 MOD: Pan-fry the chicken breast in the pan for 5-6 mins on each side instead, then continue as instructed.
