Creamy Mustard Chicken
with Mash & Steamed Veggies
Okay, you’ve caught us. We’re delivering tonight’s dinner with yet another creamy sauce! We can’t deny our love for the richness this Dijon sensation brings to any dish, so we’ve decided to pour it over some tender chicken strips, lightly steamed veggies and a hearty mash. Every bite will have you riding the creamy sauce train till the cows come home!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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.
Ingredients
2
potato
2 clove
garlic
1 bag
green beans
1
carrot
1 packet
chicken tenderloins
1 packet
light cooking cream
(Contains: Milk;)
2 packet
Dijon mustard
½ sachet
Nan's special seasoning
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk;)
2 tbs
milk
(Contains: Milk;)
¼ tsp
salt
⅓ cup
water
Nutritional Values
Utensils
Cooking Steps
• Bring a large saucepan of salted water to the boil. Peel potato and cut into bite-sized chunks. • Finely chop garlic. Trim green beans. Thinly slice carrot into sticks.
Little cooks: Under adult supervision, older kids can help peel the potatoes!
• Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • In last 8 minutes of cook time, place a colander or steamer basket on top and add green beans and carrot. • Cover and steam until carrot is tender, and potatoes can be easily pierced with a fork, 7-8 minutes. Transfer veggies to a bowl. Season. Cover to keep warm.
• Drain potato and return to the saucepan. Add the butter, milk and the salt, then mash until smooth. Cover to keep warm.
Little cooks: Get those muscles working and help mash the potatoes!
• While the veggies are cooking, heat a large frying pan over medium-high heat with a drizzle of olive oil. When the oil is hot, cook chicken tenderloins until browned and cooked through (when no longer pink inside), 3-4 minutes each side. Transfer to a plate.
• Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the garlic until fragrant, 1 minute. • Add Dijon mustard and cook until fragrant, 1 minute. Add light cooking cream, Nan's special seasoning (see ingredients) and the water. • Bring to the boil, then reduce the heat to medium-low and cook until slightly reduced, 2-3 minutes. • Return chicken strips (plus any resting juices) to the pan and stir through until heated. Season to taste.
TIP: Add a dash more water if the sauce looks too thick.
• Divide the mash between plates and top with the creamy mustard chicken. • Serve with the steamed veggies. Enjoy!