Seared Chicken & Creamy Chive Sauce
with Mustardy Mash
- Milk
- Sulphites
Give meat and three veg an upgrade with an array of flavoursome sides. Seared chicken gets a creamy tarragon-infused sauce, and we’ve taken classic mashed potato to new heights by stirring through tangy wholegrain mustard. This is a modern meal that satisfies that comfort food craving! *Keep an eye out... Due to recent sourcing challenges, we’ve replaced tarragon with chives, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
2
potato
1
onion
1 bag
Silverbeet
1 bag
green beans
1 clove
garlic
1 bag
chives
½ packet
wholegrain mustard
(Contains: Sulphites; )
1 packet
chicken breast
½ bottle
cream
(Contains: Milk; )
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
Nutrition Values
Utensils
Cooking Steps
Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into bite-sized chunks. Thinly slice the brown onion. Roughly chop the silverbeet. Trim the green beans. Finely chop the garlic. Pick the tarragon leaves and finely chop.
Cook the potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return the potato to the saucepan. Add the butter, milk, the salt and wholegrain mustard (see ingredients), then mash until smooth. Cover to keep warm.
TIP: Add as little or as much mustard as you like, depending on taste.
While the potato is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the onion and green beans until softened, 3-4 minutes. Add the silverbeet and garlic and cook until wilted, 2-3 minutes. Season with salt and pepper. Transfer to a bowl and cover to keep warm.
Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. Season. Return the frying pan to a high heat with a drizzle of olive oil. Cook the chicken until cooked through, 3-5 minutes each side. Transfer to a plate.
Return the frying pan to a low heat. Cook the longlife cream (see ingredients), chicken-style stock powder (see ingredients) and tarragon until warmed through and fragrant, 2-3 minutes. Stir through any chicken resting juices.
TIP: Scrape up any bits stuck to the bottom of the pan, they'll add extra flavour to the sauce!
TIP: Tarragon has a mild aniseed flavour, add less if you're not a fan!
Slice the seared chicken. Divide the mustardy mash, chicken and veggies between plates. Spoon over the creamy tarragon sauce.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The mustardy mash was a highlight, but some found the sauce too rich or bland. Consider adjusting seasoning to taste.
- Suggestions: Use light cream for a less rich sauce; reduce stock powder for less saltiness. Try adding more flavour to the chicken coating.
