Quick Seared Chicken & Creamy Leek Sauce

Quick Seared Chicken & Creamy Leek Sauce

with Potato Mash & Lemon

Read more

Serve up a comforting meal that's as good as a hug! With tender, flavoursome leek in a creamy sauce and loads of satisfying mash, this dinner will make you feel all snuggly - perfect for a home-cooked meal with heart.

Tags:QuickQuick Prep

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time20 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount







1 bag

baby broccoli

1 packet

chicken breast

½ bottle

longlife cream


1 sachet

chicken-style stock powder

1 sachet

Nan's special seasoning

Not included in your delivery

olive oil

40 g



2 tbs


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3162 kJ
Fat48.1 g
of which saturates28.3 g
Carbohydrate36.4 g
of which sugars9.4 g
Protein39.9 g
Sodium1111 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

• Boil the kettle. Cut potato into bite-sized chunks (peel if you prefer!). Slice leek. Cut lemon into wedges. • Add boiling water and potato to a medium saucepan. Bring to the boil and cook potato until easily pierced with a knife, 10-15 minutes. • In last 6-8 minutes of cook time, place a colander or steaming basket over saucepan, then add baby broccoli. Cover with a lid and steam until tender. • Transfer baby broccoli to serving plates and season with salt and pepper. • When potato is done, drain and return to saucepan.


• While veggies are cooking, cut chicken breast into 2cm-thick strips. Heat a large frying pan over a high heat with a drizzle of olive oil. • When oil is hot, cook chicken, Nan’s special seasoning and leek, tossing, until browned and cooked through, 4-5 minutes. • Reduce heat to medium, then add longlife cream (see ingredients) and cook until thickened, 1-2 minutes. • Remove from heat, season to taste and set aside.


• Add butter, milk and chicken-style stock powder to saucepan with potato. Mash until smooth.


• Divide mash between plates of baby broccoli. Top with chicken and creamy leek sauce. • Add a squeeze of lemon juice and serve with any remaining lemon wedges.