Quick Herby Chicken & Brown Butter Sauce
with Potato Mash & Steamed Veggies- Milk
- Gluten
The garlicky, 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.*
Ingredients
2
potato
1
carrot
1 packet
green beans
1 packet
Baby Leaves
1 packet
thyme
2 clove
garlic
½
lemon
1 packet
chicken thigh
2 sachet
Seasoning Blend
Not included in your delivery
olive oil
2 tbs
milk
(Contains: Milk; )
20 g
butter (for the mash)
(Contains: Milk; )
2 tbs
plain flour
(Contains: Gluten; )
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 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.
• Set your air fryer to 200°C. • Place chicken, thyme, butter (for the sauce) and lemon into the air fryer basket, and cook until cooked through, 15-18 minutes. Season to taste.
TIP: Chicken is cooked through when it's no longer pink inside. TIP: No air fryer? Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 14-16 minutes . Transfer to a plate, then return 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 pan 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!
