Creamy Honey Mustard Chicken with Mash & Steamed Veggies

Name: Creamy Honey Mustard Chicken with Mash & Steamed Veggies Top rated | Available all April
Total time: 40 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 2 potato; 1 carrot; 1 head broccoli; 1 clove garlic; 1 packet chicken breast; 40 g butter; 2 tbs milk; ¼ tsp salt; ½ bottle cream; ½ packet wholegrain mustard; 1.5 tsp honey; ½ sachet Chicken-Style Stock Powder

Top rated | Available all April

Get up to $175 off

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

The quantities provided above are averages only.

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

Total40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

carrot

1 head

broccoli

1 clove

garlic

1 packet

chicken breast

½ bottle

cream

½ packet

wholegrain mustard

½ sachet

Chicken-Style Stock Powder

Not included in your delivery

olive oil

40 g

butter

2 tbs

milk

¼ tsp

salt

1.5 tsp

honey

Nutrition Values

Energy (kJ)3519 kJ

Fat51.3 g

of which saturates28.3 g

Carbohydrate45.3 g

of which sugars20.8 g

Protein47.7 g

Sodium951 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

•Colander

•Large Non-Stick Pan

Cooking Steps

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

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

While the veggies are cooking, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate and cover to keep warm.

TIP: The chicken is cooked through when it's no longer pink inside.

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

Wipe out the excess oil from the frying pan, then return to a low heat. Cook garlic, stirring, until fragrant, 1 minute. Add longlife cream (see ingredients), wholegrain mustard (see ingredients), the honey and chicken-style stock powder (see ingredients). Stir until well combined, then return 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.