Double Creamy Mustard Chicken & Potato Mash
with Steamed Baby Broccoli & Green Beans
Only 6 ingredients stand between you and this masterpiece of a dinner. Start nice and classic with a buttery mash to lay the foundations of the meal and then use the microwave to steam the veg for an easy shortcut. The real work is done in the pan, with tender chicken simmering up in a moreish Dijon cream. Delish!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Dijon Mustard
660 g
Chicken Tenderloins
1 packet
Trimmed Green Beans
2
Potato
1 packet
Thickened Cream
(Contains: Milk;)
1
Baby Broccoli
Utensils
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 and milk and season to taste with salt and pepper. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled.
Little cooks: Get those muscles working and help mash the potatoes!
• Meanwhile, trim baby broccoli, and halve lengthways.
• Add baby broccoli, trimmed green beans and a splash of water to a microwave-safe bowl, then cover with a damp paper towel.
• Microwave veggies on high until just tender, 2-4 minutes.
• Drain veggies, then return to the bowl, season to taste, drizzle with olive oil and cover to keep warm.
Little cooks: Use oven mitts to help steam the veggies under adult supervision. Be careful, the bowl can get hot!
• While veggies are steaming, in a large frying pan, heat a drizzle of olive oilover medium-high heat. Cook chicken tenderloins until browned and cooked
through, 3-4 minutes each side.
• Reduce heat to medium, then stir in thickened cream, Dijon mustard, the salt and cracked black pepper, turning chicken to coat, 1 minute.
TIP: Chicken is cooked through when it is no longer pink inside.
• Divide mash, steamed greens and creamy mustard chicken between plates. Spoon over any remaining sauce from pan to serve. Enjoy!
ELEVATE ME: If you’ve added extra ingredients to this recipe, cut lemon into wedges and squeeze over steamed greens. Sprinkle over Parmesan cheese and flaked almonds to serve.
