Chicken & Creamy Truffle-Leek Sauce
with Potato Mash & Steamed Veggies
- Milk
- Gluten
- Eggs
- Soy
- Cashew
- Sesame
- Almond
- Fish
- Milk
- Wheat
- May contain traces of allergens
Chicken, mash and steamed veggies, it sure has the essence of home cooking at it’s finest. A leek sauce for seared chicken is just the thing this classic dish needs to make it five star home cooking. *Unfortunately, this week's baby broccoli was in short supply, so we've replaced it with silverbeet. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!*
Ingredients
320 g
Chicken Breast
1 packet
Truffle Oil
(May be present: Gluten, Eggs, Soy, Cashew, Sesame, Almond, Fish, Milk, Wheat)
1 sachet
Classic Roast Seasoning
1
Baby Broccoli
2 packet
Potato
1
Carrot
1 packet
Cream
(Contains: Milk; )
1 packet
Leek
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Peel potato and cut into large chunks. • Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. • Meanwhile, thinly slice carrot into sticks. De-stem the silverbeet. Thinly slice leek. TIP: Save time and get more fibre by leaving the potato unpeeled.
• When potatoes have about 7 minutes cook time remaining, place a colander or steamer basket on top of the saucepan. Add carrot and silverbeet. • Cover and steam until veggies are tender and potatoes can be easily pierced with a fork, 6-7 minutes. • Transfer veggies to a bowl. Season, then cover to keep warm and set aside. • Drain potatoes and return to saucepan. • Add the butter and milk to potato and season with salt. Mash until smooth. Cover to keep warm.
• While the veggies are steaming, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine Aussie spice blend 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. Cook chicken until cooked through, 3-5 minutes each side. • Transfer to a plate and cover to keep warm. TIP: The chicken is cooked through when It's no longer pink inside.
• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook leek, stirring, until softened, 5-6 minutes. • Remove pan from heat, then add longlife cream (see ingredients) , chicken-style stock powder (see ingredients) and a splash of water. Stir to combine.
• Divide spiced chicken, potato mash and steamed veggies between plates. • Spoon creamy leek sauce over chicken to serve. Enjoy!
