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Creamy Leek & Mustard Double Chicken
Creamy Leek & Mustard Double Chicken

Creamy Leek & Mustard Double Chicken

with Mashed Potato

Serve up a comforting meal that's as good as a hug! With flavoursome leek in a creamy mustard sauce and loads of satisfying mash, this dinner will make you feel good, both inside and out.

Tags:
Kid Friendly
•Not Suitable for Coeliacs
•Naturally Gluten-Free
Allergens:
Milk

The quantities provided above are averages only.

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.

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potato

1

carrot

1 bunch

silverbeet

1

leek

1 clove

garlic

1 packet

light cooking cream

(Contains: Milk;)

½ packet

wholegrain mustard

2 packet

chicken breast

½ sachet

chicken-style stock powder

Not included in your delivery

olive oil

40 g

butter

(Contains: Milk;)

2 tbs

milk

(Contains: Milk;)

¼ tsp

salt

Nutritional Values

per serving
Energy (kJ)3760 kJ
Fat44.7 g
of which saturates23.9 g
Carbohydrate40.5 g
of which sugars15.3 g
Protein84.4 g
Sodium1058 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan
•Lid
•Large Non-Stick Pan

Cooking Steps

1
1

Bring a medium saucepan of salted water to the boil. Peel the potato and cut into bite-sized chunks. Thinly slice the carrot into rounds. Roughly chop the silverbeet. Thinly slice the leek. Finely chop the garlic.

2
2

Cook the potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the butter, milk and the salt, then mash until smooth. Cover to keep warm.

3
3

While the potato is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the carrot until almost tender, 3 minutes. Add the silverbeet and cook until wilted, 2-3 minutes. Add the garlic and cook until fragrant, 1 minute. Transfer to a bowl and cover to keep warm.

4
4

Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Return the frying pan to a medium-high heat with a drizzle of olive oil. Season the chicken with salt and pepper on both sides. Cook the chicken until cooked through, 3-5 minutes each side (depending on thickness). Transfer to a plate to rest.

TIP: Cook in batches for best results!

TIP: The chicken is cooked through when it's no longer pink inside.

5
5

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the leek until softened, 4-5 minutes. Reduce the heat to low, add the light cooking cream, wholegrain mustard (see ingredients) and chicken stock powder (1/2 sachet for 2 people / 1 sachet for 4 people) and stir to combine. Simmer until slightly reduced, 1-2 minutes. Add any chicken resting juices and season to taste.

6
6

Divide the mashed potato between plates and top with the garlic veggies and chicken. Spoon over the creamy leek and mustard sauce to serve.

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