Creamy Honey Mustard Chicken
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Creamy Honey Mustard Chicken

Creamy Honey Mustard Chicken

with Mash & Steamed Veggies

Dinner tonight proves, once and for all, why honey and mustard is a winning combo. Just add cream and a little chicken stock, and you get a sauce that's so sublime you'll be scraping up every last bit.

Tags:
Kid Friendly
Allergens:
Milk
Sulphites

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 Time45 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potato

1

carrot

1 head

broccoli

1 clove

garlic

1 packet

chicken breast

½ bottle

cream

(Contains Milk; )

½ packet

wholegrain mustard

(Contains Sulphites; )

½ sachet

Chicken-Style Stock Powder

Not included in your delivery

Olive Oil

40 g

butter

(Contains Milk; )

2 tbs

milk

(Contains Milk; )

¼ tsp

salt

1.5 tsp

honey

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Nutrition Values

/ per serving
Energy (kJ)3530 kJ
Fat53.7 g
of which saturates29 g
Carbohydrate41.9 g
of which sugars12.7 g
Protein44.9 g
Sodium953 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pan
Lid
Large Non-Stick Pan

Instructions

1
1

Bring a medium saucepan of salted water to the boil. Peel the potato and cut into 2cm chunks. Thinly slice the carrot into half-moons. Cut the broccoli into small florets, then roughly chop the stalk. Finely chop the garlic.

2
2

Cook the potato in the boiling water for 5 minutes. Place a colander or steamer basket on top of the saucepan, then add the carrot and broccoli. Cover with a lid and steam until the veggies are tender and the potato can be easily pierced with a knife, 10 minutes.

3
3

While the potato is cooking, place your hand flat on top of the 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. Cook the chicken until cooked through, 3-5 minutes each side (depending on thickness). Transfer to a plate to rest. TIP: The chicken is cooked through when it's no longer pink inside.

4
4

Transfer the carrot and broccoli to a medium bowl, then drizzle with a little olive oil and season with salt and pepper. Set aside. Drain the potato and return to the saucepan. Add the butter, milk and the salt and mash with a potato masher or fork until smooth. Cover to keep warm.

5
5

Wipe out the excess oil from the frying pan and return to a low heat. Cook the garlic, stirring, until fragrant, 1 minute. Add the longlife cream (see ingredients), wholegrain mustard (see ingredients), honey and chicken-style stock powder (1/2 sachet for 2 people / 1 sachet for 4 people). Stir until well combined, then return the chicken (plus any resting juices) to the pan and turn to coat in the sauce. Simmer until thickened slightly, 2-3 minutes. Season to taste.

6
6

Slice the chicken. Divide the mash between plates and top with the chicken and steamed veggies. Spoon over the honey mustard sauce.