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Chicken & Creamy Chive Sauce

Chicken & Creamy Chive Sauce

with Oven-Baked Potato Chips & Garlic Greens

Family Friendly
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With their delicate onion flavour and vibrant colour, chives make a sauce sing! This creamy chive sauce on seared chicken breast is packed with flavour, and with baked potato chips and garlicky veggies on the side, it makes a meal everyone will love.

Allergens:Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

3 unit

potatoes

1 head

broccoli

½ clove

garlic

1 bunch

chives

1 packet

chicken breast

½ bottle

pure cream

(ContainsMilk)

½ sachet

chicken-style stock powder

1 bag

baby spinach leaves

Not included in your delivery

olive oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2860 kJ
Fat39.6 g
of which saturates20.8 g
Carbohydrate29.6 g
of which sugars3.8 g
Dietary Fibre0 g
Protein48 g
Cholesterol0 mg
Sodium177 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm chips. Place the chips on an oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Bake until tender, 25-30 minutes.

TIP: Cut the potato to the correct size so it cooks in the allocated time.

2

While the chips are baking, cut the broccoli into small florets, then roughly chop the stalk. Finely chop the garlic (see ingredients list), or use a garlic press. Finely chop the chives.

3

Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Season the chicken on both sides with salt and pepper. Add the chicken to the pan and cook until cooked through, 3-5 minutes each side (depending on thickness). Transfer to a plate and cover to keep warm.

TIP: If your pan is getting crowded, cook in batches for the best results!

4

Return the frying pan to a medium-high heat with a drizzle of olive oil if needed. Add the broccoli, season with salt and pepper and cook, stirring, until just tender, 6-7 minutes. Add the baby spinach leaves and garlic and cook until wilted and fragrant, 1 minute. Transfer to a plate.

TIP: Add a dash of water to the pan to help speed up the cooking process.

5

Return the frying pan to a medium-low heat and add the pure cream (see ingredients list), chives and chicken stock (1/2 sachet for 2 people / 1 sachet for 4 people). Cook, scraping up any meaty bits from the pan, until slightly thickened, 5-6 minutes. Season to taste.

TIP: Add any chicken resting juices to the sauce for extra flavour!

6

Thinly slice the chicken. Divide the chicken, potato chips and garlic greens between plates. Drizzle the creamy chive sauce over the chicken.