Chicken & Sticky Cranberry Sauce
with Mustard Mash & Sauteed Veggies
- Pecan
- Walnut
- Pistachio
- Almond
- Milk
- Macadamia
- Soy
- Brazil nut
- Sesame
- Peanuts
- Hazelnut
- Pine nut
- Cashew
- May contain traces of allergens
- Eggs
Ingredients
330 g
Chicken Breast
1 packet
Dried Cranberries
(May be present: Pecan, Walnut, Pistachio, Almond, Milk, Macadamia, Soy, Brazil nut, Sesame, Peanuts, Hazelnut, Pine nut, Cashew.)
1 packet
Green Beans
1
Garlic
1 packet
Wholegrain Mustard
1 packet
Sweet & Savoury Glaze
(May be present: Walnut, Almond, Milk, Macadamia, Cashew, Eggs.)
2
Potato
1
Carrot
1 sachet
Nan's Special Seasoning
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter, wholegrain mustard and milk to potato and season with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• Meanwhile, trim green beans. Cut carrot into thin sticks. Finely chop garlic. • In a small heatproof bowl, add the dried cranberries and cover with boiling water. • In a medium bowl, combine Nan's special seasoning, a drizzle of olive oil and a pinch of salt. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • Add chicken breast to bowl, turning to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans and carrot, until tender, 4-5 minutes. • Transfer to a bowl, season and cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a plate, cover and rest for 5 minutes.
TIP: The chicken is cooked when it is no longer pink inside.
• Drain cranberries. • Wipe out frying pan and return to medium heat with a drizzle of olive oil. • Cook garlic and cranberries, until fragrant, 1-2 minutes. • Stir in sweet & savoury glaze, a splash of water and any pork resting juices, until combined and slightly thickened, 1 minute. Season to taste.
• Slice chicken. • Divide mustard mash, chicken and sautéed veggies between plates. • Spoon over sticky cranberry sauce. Enjoy!
