German Inspired Chicken in Mustard Cream Sauce
with Roast Potatoes, Apple and Savoy Cabbage
- Milk
- Mustard
- Wheat
- Cereals containing gluten
- Fish
Inspired by bratfisch, Germany's take on beer-battered fish, our version is chicken fillets simply coated in breadcrumbs to save on the messy frying. With a delicious creamy mustard sauce and a traditional cabbage side, this is comfort food from across the Channel.
Ingredients
450 grams
Potatoes
1 unit(s)
Apple
75 grams
Creme Fraiche
(Contains: Milk)
10 grams
Wholegrain Mustard
(Contains: Mustard)
10 grams
Vegetable Stock Paste
25 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
2 unit(s)
Haddock Fillets
(Contains: Fish)
2 unit(s)
British Chicken Breasts
150 grams
Shredded Savoy Cabbage
Not included in your delivery
½ tsp
Sugar
½ tbsp
Olive Oil for the Crumb
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel).
Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
While the potatoes cook, quarter, core and grate the apple (no need to peel).
Meanwhile, in a small bowl, combine the creme fraiche, wholegrain mustard (add less mustard if you'd prefer), vegetable stock paste and sugar (see pantry for amount). Season with pepper and mix well.
In another small bowl, combine the breadcrumbs with the olive oil for the crumb (see pantry for amount).
Heat a drizzle of oil in a medium frying pan on medium-high heat. Once hot, lay the chicken into the pan. Cook for 3-4 mins on each side. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Pop the chicken into a small ovenproof dish. Pour the sauce over the chicken, ensuring it's completely coated. Sprinkle the breadcrumbs over the fillets.
When the potatoes are halfway through roasting, move them to the middle shelf.
Bake the chicken on the top shelf until cooked through and golden on the top, 14-17 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, when the chicken has 5 mins left of baking time, heat a drizzle of oil in a frying pan on medium heat.
Once hot, add the cabbage and apple. Stir-fry for 2-3 mins. Season with salt and pepper, add a splash of water, mix well and cover with a lid (or foil).
Cook until just tender, 3-4 mins. Once cooked, remove from the heat. Stir in a knob of butter (if you have any) until melted and set aside to keep warm.
When everything's ready, share the creamy baked chicken, potatoes, apple and cabbage between serving plates.
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