Chicken & Creamy Chive Sauce
with Potato Wedges & Garlicky Greens
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!
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
Ingredients
3
potato
½ head
broccoli
1 clove
garlic
1 bunch
chives
1 packet
chicken breast
1 bag
baby spinach leaves
½ bottle
cream
(Contains Milk; )
½ sachet
Chicken-Style Stock Powder
Not included in your delivery
olive oil
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.
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!
Slice the chicken. Divide the chicken, wedges and garlicky greens between plates. Drizzle the creamy chive sauce over the chicken.
