Nostalgia is the secret ingredient here. Steamed veggies and buttery, mustard mashed potato, it’s a homey-style meal that warms you up from the inside. The superstar of this dish is the seasoned chicken cooked in garlic and herbs. Sit down and enjoy this meal with family and friends or your own wonderful company, either way it’s sure to make you smile with the first bite.
This recipe is under 650kcal per serving.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
herb & mushroom seasoning
butter (for the mash)(ContainsMilk)
butter (for the sauce)(ContainsMilk)
Bring a medium saucepan of salted water to the boil. Peel potato, then cut into large chunks. Cut carrot into thin sticks. Trim baby broccoli. Finely chop garlic. Pick and thinly slice herbs. Slice lemon into wedges.
TIP: Save time and get more fibre by leaving the potato unpeeled!
Cook potato in boiling water for 12-15 minutes. When the potato has 7-8 minutes cook time remaining, place a colander or steamer basket on top of the saucepan, then add carrot and baby broccoli. Cover with a lid and steam until veggies are tender and potato can be easily pierced with a fork. Transfer carrot and baby broccoli to a medium bowl, season to taste and cover to keep warm. Drain potato, then return to the saucepan. Add Dijon mustard, the milk and butter (for the mash). Mash until smooth. Season with salt and pepper and cover to keep warm.
While the veggies are cooking, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. In a medium bowl, combine herb & mushroom seasoning and a drizzle of olive oil. Add chicken and turn to coat.
In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook chicken until browned, 2-3 minutes each side (cook in batches if your pan is getting crowded).
TIP: The chicken will finish cooking in step 5!
Add butter (for the sauce) to the pan and cook for 2-3 minutes or until beginning to brown. Add garlic and herbs and cook until fragrant, 1-2 minutes. Remove the pan from heat, then add a squeeze of lemon juice. Season and turn chicken to coat.
TIP: The chicken is cooked through when it's no longer pink inside.
Divide Dijon mash and steamed veggies between plates. Top with seared chicken and spoon over herb brown butter sauce. Serve with any remaining lemon wedges.