Honey Mustard Chicken Steaks
with Cheesy Chive Mash
Add some flair to your usual meat and three veg with these sweet honey mustard-glazed chicken steaks, complete with a creamy herbed mash. The only tricky part will be deciding what your favourite component of the dish is!
This recipe is under 650kcal per serving.
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
2
potato
1
carrot
1 bag
chives
½ packet
wholegrain mustard
1 packet
chicken breast
1 head
broccoli
1 packet
grated Parmesan cheese
(Contains: Milk;)
Not included in your delivery
1
olive oil
40 g
butter
(Contains: Milk;)
2 tbs
milk
(Contains: Milk;)
½ tsp
salt
¼ cup
water
1 tbs
honey
Utensils
Cooking Steps
Bring a medium saucepan of salted water to the boil. Peel the potato and cut into large chunks. Chop the broccoli (including the stalk!) into small florets. Thinly slice the into think sticks. Finely chop the chives. Place your hand flat on top of the chicken breast. Slice through horizontally to make two thin steaks.
Add the potato to the boiling water and cook until easily pierced with a knife, 12-15 minutes. In the last 8 minutes of cook time, put the broccoli and carrot in a colander, then place on top of the saucepan. Cover with a lid and steam until tender. Transfer the broccoli and carrot to a bowl. Drizzle with olive oil, season with salt and pepper and cover to keep warm. Drain the potato, return to the pan and cover to keep warm.
While the potato is cooking, combine the wholegrain mustard, honey, the water and a pinch of salt in a small bowl.
In a large frying pan, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the chicken steaks, until cooked through, 3-5 minutes each side. Transfer to a plate to rest.
TIP: Cook in batches if your pan is getting crowded!
TIP: Chicken is cooked through when it's no longer pink inside.
Return the frying pan to a medium-high heat. Add the mustard mixture and simmer until thickened, 2-3 minutes. Meanwhile, add the butter, milk and salt to the potato. Mash until smooth, then stir through the grated Parmesan cheese and chives. When the sauce is done, remove the pan from the heat and stir through any chicken resting juices.
Slice the chicken steaks. Divide the chicken, cheesy chive mash and steamed veggies between plates. Spoon the honey mustard sauce over the chicken to serve.
