Roasted Chicken Breast Fillets and Creamy Leek Sauce
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Roasted Chicken Breast Fillets and Creamy Leek Sauce

Roasted Chicken Breast Fillets and Creamy Leek Sauce

with Mash and Peas

Looking for a quick and tasty midweek dinner option? Try cooking up our Roasted Chicken Breast Fillets and Creamy Leek Sauce in just 20 minutes for a delicious and speedy meal.

Tags:
Rapid
•Calorie Smart
Allergens:
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 Time20 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

2 unit(s)

Garlic Clove

2 unit(s)

Skin-On British Chicken Breasts

1 sachet(s)

Mixed Herbs

1 unit(s)

Leek

120 grams

Peas

75 grams

Creme Fraiche

(Contains Milk)

10 grams

Chicken Stock Paste

Not included in your delivery

50 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kcal)618 kcal
Energy (kJ)2587 kJ
Fat23.8 g
of which saturates10.7 g
Carbohydrate58.8 g
of which sugars11 g
Protein48.7 g
Salt1.18 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press
•Kettle
•Large Saucepan
•Baking Tray
•Pan
•Potato Masher
•Colander
•Lid

Instructions

Cook the Potatoes
1

a) Preheat your oven to 240°C/220°C fan/gas mark 9. Boil a full kettle. 

b) Chop the potatoes into 2cm chunks (no need to peel). 

c) Pour the boiled water from your kettle into a large saucepan with 1/2 tsp salt on high heat. Add the potatoes to the water and cook until you can easily slip a knife through, 15-18 mins. 

d) Meanwhile, peel and grate the garlic (or use a garlic press). 

Chicken Time
2

a) While the oven heats up, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, lay the chicken into the pan and cook until browned, 5 mins on each side.

c) Once browned, lay the chicken onto a baking tray. Drizzle with oil, season with salt and pepper, then rub in the mixed herbs and half the garlic. 

b) Roast on the top shelf of your oven until browned and cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Make your Mash
3

a) Once the potatoes are cooked, drain in a colander. Return them to the pan, off the heat. 

b) Add a knob of butter and a splash of milk (if you have any) and mash until smooth.

c) Season with salt and pepper. Cover with a lid to keep warm.

Fry the Leeks
4

a) Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.

b) Heat a drizzle of oil in a large saucepan on medium-high heat.

c) Once hot, add the leek and season with salt and pepper. Cook, stirring occasionally, until softened, 4-6 mins.

d) Add the remaining garlic and cook for 1 min.

Bring on the Creamy Sauce
5

a) Stir the peas, creme fraiche, chicken stock paste and water for the sauce (see pantry for amount) into the leeks. Simmer until thickened, 3-4 mins. 

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

Serve Up
6

a) When ready, share the chicken between your plates. Spoon over the creamy leek sauce.

b) Serve with the mash alongside. 

Enjoy!

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