Seared Chicken & Herby Brown Butter Sauce
with Potato Mash & Steamed Veggies
The rosemary-infused, buttery sauce is the star of this meal, drizzled over tender chicken to add juiciness and flavour. Let’s add a creamy mash to help soak up the last of that sauce and some steamed veggies to cut through all that richness. Bon appétit!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
Garlic
1 packet
Rosemary
320 g
Chicken Thigh
2 packet
Potato
1
Carrot
1 sachet
Seasoning Blend
1
Lemon
1 packet
Pea Pods
Nutrition Values
Cooking Steps
• Bring a medium saucepan of water to the boil. Cut potato into large chunks. Cut carrot into sticks. Trim pea pods. • Cook potato in the boiling water for 6 minutes. • Place a colander or steamer basket on top and add carrot and pea pods. • Cover with a lid and steam until veggies are tender, and potatoes are easily pierced with a fork, 7-8 minutes. Transfer carrot and pea pods to a bowl and add baby leaves. Season and cover to keep warm. • Drain potatoes and return to saucepan. Add the milk, butter (for the mash) and a pinch of salt and mash until smooth.
• Meanwhile, pick and finely chop thyme leaves. Finely chop garlic. Slice lemon into wedges. • In a shallow bowl, combine the plain flour and seasoning blend. Dip chicken thigh into flour mixture to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add chicken thigh and cook, turning occasionally, until browned and cooked through, 14-16 minutes. Transfer to a plate. • Return frying pan to medium heat with the butter (for the sauce) and cook until beginning to brown, 1-2 minutes. Add garlic and thyme and cook until fragrant, 1 minute. Remove from heat, return chicken and add a squeeze of lemon juice and a splash of water. Turn to coat and season to taste.
• Divide chicken, potato mash and steamed veggies between plates. • Spoon herby brown butter sauce over chicken and mash. Serve with remaining lemon wedges. Enjoy!
