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
320 g
Chicken Breast
1 packet
Rosemary
2 packet
Potato
1
Carrot
2
Garlic
1 sachet
Seasoning Blend
1
Lemon
1 packet
Pea Pods
Not included in your delivery
1 drizzle
olive oil
2 tbs
milk
(Contains: Milk; )
20 g
butter (for the mash)
(Contains: Milk; )
2 tbs
plain flour
(Contains: Gluten; May be present: Wheat)
40 g
butter (for the sauce)
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Bring a medium saucepan of water to the boil. • Cut potato into large chunks. Cut carrot into sticks. Trim green beans. • Cook potato in the boiling water for 6 minutes. • Place a colander or steamer basket on top and add carrot and green beans. • Cover with a lid and steam until veggies are tender and potatoes are easily pierced with a fork, 7-8 minutes. Transfer carrot and green beans to a bowl, then add baby leaves. Season, then 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 rosemary leaves. • Finely chop garlic. • Slice lemon into wedges. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a shallow bowl, combine the plain flour and seasoning blend. Dip chicken into the flour mixture to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until cooked through (when no longer pink inside), 3-5 minutes each side. 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 rosemary and cook until fragrant, 1 minute. Remove from heat, then return chicken to pan, adding a squeeze of lemon juice and a splash of water. Season to taste.
• Slice chicken. • Divide chicken, potato mash and steamed veggies between plates. • Spoon herby brown butter sauce over chicken and mash. • Serve with any remaining lemon wedges. Enjoy!
