Seared Chicken & Cranberry Sauce
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Seared Chicken & Cranberry Sauce

Seared Chicken & Cranberry Sauce

with Dijon Mashed Potato & Garlic Veggies

Impress your family and friends when you plate up this hearty Dijon mash with garlic veggies and seared chicken. Watch out for the cranberry-rosemary sauce; the perfect burst of tangy sweetness to complement this mouth-watering dish.

Tags:
Over 30g protein
Allergens:
Milk

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 Time35 minutes
DifficultyEasy

Ingredients

Serving amount

2

potato

1 packet

Dijon mustard

1

carrot

1 packet

baby spinach leaves

1

brown onion

1 clove

garlic

1 sprig

rosemary

1 packet

dried cranberries

(May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )

1 packet

chicken breast

1 sachet

garlic & herb seasoning

Not included in your delivery

olive oil

2 tbs

milk

(Contains Milk;)

60 g

butter

1 tbs

balsamic vinegar

1 tsp

brown sugar

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Nutritional Values

Energy (kJ)2868 kJ
Calories685 kcal
Fat33.3 g
of which saturates18.2 g
Carbohydrate50.2 g
of which sugars28 g
Dietary Fibre11.3 g
Protein45.8 g
Sodium790 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Pan
Lid
Large Non-Stick Pan

Instructions

1
1

• Boil the kettle. Half-fill a large saucepan with boiling water. • 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 milk, Dijon mustard and half the butter to potato and season generously with salt. Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled.

2
2

• Meanwhile, thinly slice carrot into sticks. Roughly chop baby spinach leaves. Thinly slice brown onion. Finely chop garlic. Pick and roughly chop rosemary. • In a small heatproof bowl, add dried cranberries and cover in boiling water. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks.

3
3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot, tossing, until tender, 4-5 minutes. • Add garlic and spinach and cook until fragrant and wilted, 1 minute. Season. • Transfer to a bowl and cover to keep warm.

4
4

• Meanwhile, in a medium bowl, combine chicken steaks, garlic & herb seasoning and a drizzle of olive oil. Season. • Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a plate and cover to keep warm.

5
5

• While chicken is resting, return frying pan to medium-high heat with a drizzle of olive oil and the remaining butter. Cook onion, stirring regularly until softened, 3-4 minutes. • Meanwhile, drain cranberries. • Reduce heat to medium. Add the balsamic vinegar, the brown sugar, rosemary, cranberries and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. • Remove pan from heat. Stir in any chicken resting juices and season.

6
6

• Slice chicken. • Divide mash potato, garlic veggies and seared chicken between plates. • Pour cranberry sauce over chicken to serve. Enjoy!