Seared Double Chicken & Creamy Mustard Sauce
with Sweet Potato Mash & Veggies
- Milk
Give your dinner a delicious glow-up with this creamy mustard chicken and sweet potato mash. The tangy, golden sauce is a total dream paired with juicy chicken, especially when swiped through a cloud of velvety, vibrant mash. With a side of sautéed veggies for a fresh finish, it’s the kind of comfort food that’ll have you scraping the plate clean.
Ingredients
1
Broccoli
1
Carrot
660 g
Chicken Breast
1 sachet
Vegetable Stock Pot
1 packet
Light Cooking Cream
(Contains: Milk;)
1
Silverbeet
2
Sweet Potato
1 packet
Wholegrain Mustard
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk;)
¼ tsp
salt
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil. • Peel sweet potato and cut into large chunks. • Cook sweet potato in the boiling water until easily pierced with a fork, 10-15 minutes. • Drain and return to the pan. Add butter and season generously with salt. Mash until smooth. Cover to keep warm. Little cooks: Get those muscles working and help mash the potatoes!
• Meanwhile, thinly slice carrot into rounds. • Roughly chop silverbeet. • Chop broccoli (including the stalk!) into small florets. Little cooks: Kids can help wash the veggies!
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook carrot and broccoli, stirring, until almost tender, 4-5 minutes. • Add baby spinach leaves and cook until wilted, 1 minute.Transfer to a bowl and cover to keep warm.
• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. Season with salt and pepper on both sides. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken in batches, until cooked through, 3-5 minutes each side (depending on thickness). • Transfer to a plate to rest. TIP: The chicken is cooked through when it's no longer pink inside.
• Return frying pan to low heat. • Add light cooking cream, wholegrain mustard (see ingredients) and chicken-style stock powder (see ingredients) and stir to combine. Simmer until slightly reduced, 1-2 minutes. • Add any chicken resting juices, then season to taste.
• Divide sweet potato mash between plates. • Top with veggies and chicken. • Spoon over creamy mustard sauce to serve. Little cooks: Add the finishing touch by drizzling over the sauce under adult supervision. Be careful, the pan is hot!
