Chicken & Creamy Chive Sauce
with Sweet Potato Wedges & Garlic Veggies
With their delicate onion flavour and vibrant colour, chives make a sauce sing! This creamy chive sauce for seared chicken breast is packed with flavour, and with sweet potatoes and garlicky veggies on the side it makes a meal everyone will love.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
zucchini
2
sweet potato
1
carrot
1 clove
garlic
1 bunch
chives
1 packet
chicken breast
1 packet
light cooking cream
(Contains Milk;)
½ cube
chicken stock
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato (unpeeled) into 1cm wedges. Place the wedges on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Spread out in a single layer and roast until tender, 25-30 minutes. TIP: Cut the potato to size so it cooks in time. Divide the wedges between two trays if they can't fit on a single layer.
While the wedges are roasting, thinly slice the zucchini into half-moons. Thinly slice the carrot (unpeeled) into half-moons. Finely chop the garlic. Finely chop the chives.
Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Season the chicken on both sides with salt and pepper and cook until cooked through, 3-5 minutes each side (depending on thickness). Cook in batches if your pan is getting crowded. Transfer to a plate to rest.
Return the frying pan to a medium-high heat with a drizzle of olive oil if needed. Add the zucchini and carrot, season with salt and pepper and cook, stirring, until just tender, 4 minutes. Add the garlic and cook until fragrant, 1 minute. Transfer to a plate.
Return the frying pan to a medium-low heat and add the light cooking cream, chives and crumbled chicken stock (1/2 cube for 2 people / 1 cube for 4 people). Cook, scraping up any meaty bits from the pan, until slightly thickened, 1-2 minutes. Season to taste. TIP: Add any resting juices from the chicken to the sauce for extra flavour!
Slice the chicken. Divide the chicken, sweet potato wedges and garlic veggies between plates. Drizzle the creamy chive sauce over the chicken to serve.
