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Chicken & Creamy Chive Sauce

Chicken & Creamy Chive Sauce

with Potato Wedges & Garlicky Greens

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

Unfortunately, this week's broccolini was in short supply, so we've replaced it with broccoli. Don't worry, the recipe will be just as delicious!

Tags:Kid Friendly
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

potato

½ head

broccoli

1 clove

garlic

1 bunch

chives

1 packet

chicken breast

1 bag

baby spinach leaves

½ bottle

longlife cream

(ContainsMilk)

½ sachet

chicken-style stock powder

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)2413 kJ
Fat30.4 g
of which saturates16.4 g
Carbohydrate29 g
of which sugars4 g
Dietary Fibre0 g
Protein44.1 g
Cholesterol0 mg
Sodium351 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Dish
Baking Paper
Medium Pan
Lid
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 wedges. Place on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and toss to coat. Spread out in a single layer and roast until tender, 25-30 minutes. TIP: Cut the potato to size so it cooks in time.

2

While the wedges are roasting, cut the broccoli (see ingredients) into small florets and roughly chop the stalk. Finely chop the garlic. 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. Season the chicken on both sides with salt and pepper. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken, in batches, until cooked through, 3-5 minutes each side (depending on thickness). Transfer to a plate and cover to keep warm. TIP: Chicken is cooked through when it's no longer pink inside.

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, tossing, until just tender, 4-5 minutes. Add the garlic and baby spinach leaves and cook until fragrant and wilted slightly, 1 minute. Transfer to a plate.

5

Return the frying pan to a medium-low heat, then add the longlife cream (see ingredients), chives and chicken-style stock powder (1/2 sachet for 2 people / 1 sachet for 4 people). Cook, scraping up any meaty bits from the pan, until slightly thickened, 2-3 minutes. Season to taste. TIP: If the sauce seems thick, add more water, 1 tsp at a time, until it has your desired consistency. TIP: Add any resting juices from the chicken to the sauce for extra flavour!

6

Slice the chicken. Divide the chicken, wedges and garlicky greens between plates. Drizzle the creamy chive sauce over the chicken.